Baked Pork Chimichangas Recipe

Name: Baked Pork Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pinto beans; 1 boneless pork loin roast (3 pounds), trimmed; 3 cans (4 ounces each) chopped green chilies; 1 large onion, chopped; 1/3 cup chili powder; 1/2 cup reduced-sodium chicken broth; 30 flour tortillas (6 inches); 4 cups shredded reduced-fat cheddar cheese; 2 cups picante sauce; 1 large egg white; 2 teaspoons water

Servings: persons

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups shredded reduced-fat cheddar cheese
2 cups picante sauce
1 large egg white
2 teaspoons water

1
Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2
Place roast in a Dutch oven. In a large bowl, combine the chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 350u00b0 for 30 minutes. Stir in broth; cover and bake 30-45 minutes longer or until a thermometer reads 145u00b0. Remove meat; let stand 10 minutes.
3
Shred meat with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15x10x1-in. baking pans coated with cooking spray.
4
In a small bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.
5
Place chimichangas on a
6
coated with cooking spray. Bake at 400u00b0 for 10-15 minutes or until heated through.

3484

kcal

Calories

Fat

600

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 pound dried pinto beans, 1 boneless pork loin roast (3 pounds), trimmed, 3 cans (4 ounces each) chopped green chilies, 1 large onion, chopped, and more.

Yes, Baked Pork 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.

Baked Pork Chimichangas

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