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Baked Chimichangas

Baked Chimichangas - crispy, crunchy, cheesy, flavorful pork burrito with beans and cheese topped with guacamole for an indulgent yet less guilt munch. You'll forget that it is baked!
Course Main
Cuisine Fusion
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 -6
Calories 587kcal
Author Imma


  • 2 1/2 – 3 cups cooked chicken or pork shredded
  • 2 cups boiled beans or refried beans
  • 1 medium onion chopped
  • 1 large tomato
  • 1 teaspoon minced garlic
  • 2 teaspoons taco seasoning.
  • 1 teaspoon ground cumin
  • 2 teaspoons adobo sauce
  • 1 cup shredded cheddar cheese
  • 2 green onions , chopped (about 1/4 cup)
  • ¼ cup chopped cilantro
  • 5-6 burrito tortilla
  • 2 tablespoons melted butter or canola oil
  • 1-2 cup guacamole


  • Preheat oven to 400°F.
  • In a medium- large skillet, add oil, onions, garlic, tomatoes and chipotle sauce. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add chicken or pork, taco seasoning, cumin, cilantro and ½ cup chicken broth or water bring to a boil and let it simmer for all the flavors to come together about 8-10 minutes, stirring occasionally. Until all the liquid has evaporated. Remove from the heat.
  • Oil baking sheet with a generous amount cooking spray or brush with butter. Place about 1/3 to ½ cup of the chicken mixture in the center of each tortilla leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up.
  • Place the chimichangas seam-side down on the baking sheet; brush with the butter or oil. Bake 8 to 10 minutes per side, brushing again after you flip with spatula, until golden brown Garnish with desired toppings and serve with guacamole.


Calories: 587kcal | Carbohydrates: 55g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 1103mg | Potassium: 883mg | Fiber: 10g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 12.1mg | Calcium: 276mg | Iron: 5.3mg