Baked Chimichangas Recipe

Name: Baked Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 -3 lb) pork roast; 1 beef bouillon cube; cilantro; 2 -3 garlic cloves; 1 small yellow onion, cut in wedges; chopped cilantro leaf; 3 -4 chopped green onions; 3 -4 tablespoons diced canned green chilies; ½ teaspoon cumin; 14-½ teaspoon chili powder; enchilada sauce; flour tortilla (large, burrito style); butter (real butter works best. If you use margarine the chimichangas will not get crispy)

Servings: persons

1 (2 -3 lb) pork roast
1 beef bouillon cube
cilantro
2 -3 garlic cloves
1 small yellow onion, cut in wedges
chopped cilantro leaf
3 -4 chopped green onions
3 -4 tablespoons diced canned green chilies
½ teaspoon cumin
14-½ teaspoon chili powder
enchilada sauce
flour tortilla (large, burrito style)
butter (real butter works best. If you use margarine the chimichangas will not get crispy)

1
Salt and pepper and Brown roast on all sides and place it, plus the next 4 ingredients in a large crockpot.
2
Pour in water until about half covered.
3
Cook on low several hours or all day until the meat is very tender.
4
Take pork only out and shred.
5
Put in large bowl and mix with the next 5 ingredients.
6
Add enchilada sauce until moist, but not too saucy.
7
Place a heaping spoonful on each tortilla and roll up.
8
Place seam side down on a baking sheet.
9
Melt butter and brush each tortilla being sure to cover all surface.
10
Place in refrigerator or in a cool place until butter cools and is dry.
11
Bake in a 350 degree oven for 30-40 minute or until golden brown and crisp.
12
Serve on a bed of shredded lettuce with additional toppings of shredded cheese, sliced olives, diced tomatoes, sour cream and guacamole.
13
*This can make quite a few chimichangas.
14
I have frozen them with great results though!

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (2 -3 lb) pork roast, 1 beef bouillon cube, cilantro, 2 -3 garlic cloves, and more.

Yes, Baked Chimichangas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions