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!
We filled ours with some homemade shredded barbacoa style meat. You could easily use shredded chicken or taco meal if you would like.
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I added some refried beans and cheese. You can add your favorite fillings, pretty much anything goes.
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!
Baked Barbacoa Chimichangas
Ingredients
- 1½ cups refried beans
- 1 recipe barbacoa style meat or meat of your choice
- 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 1½ cups refried beans down the center of each of the 8 8 inch flour tortillas.
- Sprinkle with a couple of tablespoons of shredded cheese and top with some of the 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 2 Tablespoons butter and bake for 25 minutes or until crisp and golden brown.
- Serve with your favorite toppings.
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My hubs loves chimichangas, he would be all about these!! Happy Weekend love!
Mmmmmmm! Love me some chimichangas! These look fabulous Carlee. Mexican is probably on the top of my list of favorite foods.
Mexican inspired food is right up there with Italian food at our house. They get made more than all the others combined!
Yum! These look so tasty! Thanks for the recipe!
Thanks for stopping by!
What a perfect meal! I'd love to have dinner at your house 🙂
You are invited any time!
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.
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!
I love that these are baked instead of fried! What a delicious treat!
It is amazing how crispy they get in the oven, you won't miss the dip in the fryer at all!