Oven Baked Loaded Chimichanga! Recipe

If you’re craving a dish that’s bursting with bold flavors, delightful textures, and a satisfying crunch, the Oven Baked Loaded Chimichanga! is a total game-changer. This recipe combines tender shredded meat, melty cheddar, hearty beans, and fragrant rice all wrapped snugly in a warm, crispy tortilla baked to golden perfection. It’s comfort food with a fiesta twist that’s perfect for family dinners, casual gatherings, or whenever you want a little excitement on your plate without complicated steps. Trust me, once you try this Oven Baked Loaded Chimichanga!, it’ll quickly become one of your favorite go-to meals.

Ingredients You’ll Need

Keeping the ingredients straightforward ensures that every bite is packed with wholesome flavor, texture, and color. Each element in this recipe plays a crucial role, from the creamy cheddar to the tangy enchilada sauce, making this Oven Baked Loaded Chimichanga! an absolute winner.

• 5-6 Large burrito flour tortillas: These act as sturdy, yet pliable wraps that hold all the delicious fillings together perfectly.
• 2 cups cooked shredded meat (beef, chicken, pork): Choose your favorite protein—each adds rich, savory notes that make the chimichangas hearty.
• 1 can black beans, rinsed and drained: Beans add a creamy texture and earthy flavor, plus excellent nutrition.
• 2 cups grated cheddar cheese: Cheddar melts beautifully, creating gooey pockets of richness throughout the chimichanga.
• 1 1/2 cups rice (white or Spanish): The rice helps fill and add body, absorbing the flavors of sauces perfectly.
• 1/2 cup salsa: Adds a fresh, zesty kick that keeps the filling vibrant and lively.
• 1/2 cup canned red or green enchilada sauce: This sauce infuses the filling with the classic Mexican-inspired tang and spice, plus it’s great for topping afterward.
• 1/4 cup butter, melted: Brushing on butter before baking creates that luscious golden crisp on the outside.
• Sour cream, tomato, lettuce, and avocado for garnish: These fresh toppings bring a cool, creamy, and crisp contrast to each bite.

How to Make Oven Baked Loaded Chimichanga!

Step 1: Prepare the Filling

Start by combining your shredded meat, 1 cup of cheddar cheese, black beans, rice, salsa, and enchilada sauce in a large bowl. Mixing these ingredients together ensures every bite is layered with flavor—creamy cheese, spicy sauce, hearty beans, and juicy meat all mingle beautifully.

Step 2: Assemble the Chimichangas

Lay out your burrito-sized tortillas and place a generous scoop of the filling right in the center. To wrap, fold in the edges until they almost meet, then fold one side over and carefully roll it toward you to form a neat burrito shape. This technique keeps the filling secure during baking and delivers that perfect stuffed texture.

Step 3: Prepare for Baking

Place the rolled chimichangas on a foil-lined baking sheet. Melt your butter and brush it generously over the tops and sides of each burrito. This step is key for turning the tortillas crisp and beautifully golden as they bake.

Step 4: Bake to Perfection

Pop the tray into a 350-degree oven and bake for 30 to 35 minutes. You’re looking for a lovely crispy exterior that’s lightly browned with just enough crunch to contrast the soft, cheesy filling inside. The buttered tortillas become irresistible.

Step 5: Final Toppings

Right after baking, top each chimichanga with the remaining enchilada sauce and the extra shredded cheddar cheese. This adds a vibrant pop of color and that extra gooey cheese pull you’ll adore. Then add your garnishes for freshness and crunch.

How to Serve Oven Baked Loaded Chimichanga!

Garnishes

Once out of the oven, fresh garnishes like cool sour cream, crisp lettuce, juicy tomato slices, and creamy avocado are essential. They balance the richness and heat in the chimichangas, brightening every mouthful and adding delightful pops of texture and flavor.

Side Dishes

This Oven Baked Loaded Chimichanga! pairs beautifully with simple sides like a crisp green salad, Mexican rice, or a fresh corn salsa. A light side helps keep the meal balanced while complementing the hearty, cheesy chimichangas perfectly.

Creative Ways to Present

For a festive occasion, try cutting the chimichangas in half and stacking them artfully on a platter with drizzles of enchilada sauce and dollops of sour cream. You can also serve them alongside small bowls of guacamole, pico de gallo, and jalapeño slices for that extra flavor kick.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Oven Baked Loaded Chimichanga! left, wrap each chimichanga tightly in foil or place them in an airtight container. Stored in the fridge, they’ll stay fresh for 3 to 4 days—perfect for quick weekday lunches or dinner the next day.

Freezing

You can freeze uncooked assembled chimichangas easily—just wrap each tightly in foil and place them in a freezer-safe bag or container. When you’re ready to enjoy, bake them straight from frozen, adding a few extra minutes to the baking time for that perfect golden finish.

Reheating

The best way to reheat your Oven Baked Loaded Chimichanga! is in the oven at 350 degrees for about 15 minutes or until heated through and crisp again. Avoid the microwave if you want to keep that lovely crispy texture intact.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are preferred for this recipe because they are more pliable and hold the filling better without breaking during wrapping and baking. Corn tortillas tend to be more fragile and might crack, making them a bit tricky for chimichangas.

What types of meat work best in the Oven Baked Loaded Chimichanga!?

You really can’t go wrong here—shredded chicken, beef, or pork all work wonderfully. Each brings its own unique flavor profile, so choose your favorite or whatever you have on hand for maximum deliciousness.

Is there a vegetarian option for this recipe?

Absolutely! Substitute the meat with extra beans, grilled vegetables, or even seasoned tofu. The combination of beans, cheese, salsa, and enchilada sauce is rich and flavorful enough to please vegetarians without missing the meat.

Can I make this recipe spicier?

Definitely! Add some chopped jalapeños, hot sauce, or a spicy salsa to the filling to kick up the heat. You can also choose a spicier enchilada sauce to intensify the flavor in your Oven Baked Loaded Chimichanga!

What is the best cheese to use?

Sharp cheddar cheese is ideal for melting and flavor, but feel free to mix in Monterey Jack or a Mexican cheese blend for extra creaminess and depth. The key is to have enough melty cheese that binds all the filling ingredients together.

Final Thoughts

This Oven Baked Loaded Chimichanga! is a true crowd-pleaser that’s wonderfully simple to make yet full of bold, comforting flavors. Whether you’re happy to dive into a cheesy, crispy burrito for dinner or impress your friends with an irresistible dish, this recipe delivers every time. Give it a try and watch it become your new family favorite—you won’t regret it!

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