Oven Baked Loaded Chimichanga! Recipe
This Oven Baked Loaded Chimichanga recipe offers a crispy, flavorful twist on the classic fried chimichanga by baking it in the oven. Packed with seasoned shredded meat, black beans, rice, cheese, and enchilada sauce, these burrito-style chimichangas are topped with melted cheese and garnished with fresh sour cream, lettuce, tomato, and avocado for a wholesome Tex-Mex feast that’s easier and healthier to prepare.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5-6 chimichangas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican/Tex-Mex
- Diet: Halal
Ingredients
Scale
Filling
- 2 cups cooked shredded meat (beef, chicken, or pork)
- 1 can black beans, rinsed and drained (about 15 oz)
- 1 cup grated cheddar cheese
- 1 1/2 cups cooked white or Spanish rice
- 1/2 cup salsa
- 1/2 cup canned red or green enchilada sauce (plus remaining for topping)
Assembly
- 5–6 large burrito flour tortillas
- 1 cup grated cheddar cheese (for topping)
- 1/4 cup butter, melted (for brushing)
Garnish
- Sour cream
- Diced tomato
- Shredded lettuce
- Sliced avocado
Instructions
- Prepare the filling: In a large bowl, combine the cooked shredded meat, 1 cup grated cheddar cheese, rinsed black beans, cooked rice, salsa, and 1/2 cup enchilada sauce. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the chimichangas: Lay a large flour tortilla flat and place a large heaping scoop of the filling mixture down the center. Fold the short ends of the tortilla inward until nearly touching, then fold one side over the filling and roll tightly towards you to form a burrito shape. Repeat with remaining tortillas and filling.
- Prepare for baking: Line a baking sheet with aluminum foil. Place each rolled chimichanga seam side down on the foil lined sheet. Melt the butter and using a brush, coat the tops and sides of each chimichanga to help them crisp during baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the chimichangas for 30-35 minutes until they are crispy and lightly golden brown on the outside.
- Finish and garnish: Remove the chimichangas from the oven, spoon the remaining enchilada sauce over the tops, and sprinkle with the remaining 1 cup of grated cheddar cheese. Add garnish with dollops of sour cream, shredded lettuce, diced tomato, and sliced avocado. Serve immediately and enjoy!
Notes
- You can substitute the meat with a plant-based protein for a vegetarian option.
- Ensure the enchilada sauce is not too watery to avoid soggy tortillas.
- For extra crispiness, broil the chimichangas for 1-2 minutes after baking to brown the tops.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness rather than using the microwave.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 80 mg
Keywords: oven baked chimichanga, loaded chimichanga recipe, baked burrito, chimichanga with meat and beans, easy Tex-Mex dinner
