Flour tortillas stuffed with your favorite fillings and baked until they form a crispy shell make perfect oven baked chimichangas. Get the tasty results without the grease!

Chimichangas are such a treat with their crisp exteriors that give way to the soft fillings. The fried version at restaurants are delicious, but that can be a mess to do at home.
This oven baked recipe allows you to get that golden exterior without frying them. You get great flavor and less mess in the comfort of your own home. Plus this way you can pick whatever fillings you’d like!

It is finally time for this dinner to come together. After the pinto beans cooked all night and the meat cooked all day I could not wait to see if it turned out as good as I had hoped.
Of course anything with some melty cheese and a tortilla that is just the right mix of crisp and soft makes it hard to go wrong. But this took it to the next level.

I was really happy with all of the flavor in the barbacoa. The beans were a great spreading consistency and the cheese was well… cheese! Yum!
The tortillas baked up just they way I wanted, golden brown with a nice crunch. Top with a bit of sour cream and guacamole, drizzle with a bit of salsa and dinner is served!

Pops and my sister Chloe came over to give them a try and they loved them. My husband ate 3 of them for dinner, so I think he thought they were alright as well!
I can’t wait to try all sorts of variations of chimichangas. I think a chicken version is next!

Did you make this great recipe? Please leave a review in the recipe card below!

Baked Barbacoa Chimichangas
Ingredients
- 1½ cups refried beans
- 1 recipe barbacoa style meat
- 1 cup shredded cheese Monterey jack, cheddar, co-jack or whatever you like
- 8 8 inch flour tortillas
- 2 Tablespoons butter melted
- Your favorite toppings: queso tomatoes, salsa, sour cream, guacamole, more cheese or whatever you like
Instructions
- Preheat oven to 400° F
- Spread some of the beans down the center of the tortilla. Sprinkle with cheese and top with shredded barbacoa meat..
- Fold each end of the tortilla over the fillings and roll other side around the filling.
- Place seam side down on a baking sheet. Repeat with remaining tortillas and filling.
- Brush chimichangas with melted butter and bake for 25 minutes or until crisp and golden brown.
- Serve with your favorite toppings.
Nutrition

Andrea Nine
Friday 24th of January 2020
My hubs loves chimichangas, he would be all about these!! Happy Weekend love!
Michele
Saturday 5th of March 2016
Mmmmmmm! Love me some chimichangas! These look fabulous Carlee. Mexican is probably on the top of my list of favorite foods.
Carlee
Saturday 5th of March 2016
Mexican inspired food is right up there with Italian food at our house. They get made more than all the others combined!
Sara Syrett
Thursday 3rd of March 2016
Yum! These look so tasty! Thanks for the recipe!
Carlee
Friday 4th of March 2016
Thanks for stopping by!
Big Rigs 'n Lil' Cookies
Thursday 3rd of March 2016
What a perfect meal! I'd love to have dinner at your house :)
Carlee
Friday 4th of March 2016
You are invited any time!
Unknown
Thursday 3rd of March 2016
We just had chimichangas today and I mentioned how I wished they could be baked instead of fried but still be nice and crispy. Your recipe is perfect! Thank you so much for sharing at Inspiration Thursday.
Carlee
Thursday 3rd of March 2016
These turned out really nice and crispy. I've made a batch of pork ones since and just sprayed the outside really quick with cooking spray to see how that did and those worked as well!