Oven Baked Sweet Pork Chimichangas Recipe
These oven baked sweet pork chimichangas are baked to perfection with slow cooker pork and a delicious cheese and been filling.
Serving8 servings
Ingredients
- 3 pound pork roast
- 2 cups salsa, chunky
- 12 ounces Dr Pepper Soda
- 2 cups brown sugar
- 8 flour tortillas
- 16 ounces refried beans
- 2 cups cheddar cheese, shredded
- non stick cooking spray
- ½ cup sour cream, topping
- 1 avocado, diced for topping
Instructions
- Place pork roast in slow cooker and fill half full with water. Cook 4 hours on high.
- Drain water from slow cooker and cut pork into thirds.
- Mix salsa, Dr. Pepper, and brown sugar together in a bowl. Pour on top of pork and cook for 4 more hours in the slow cooker on low.
- Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
- Preheat oven to 350℉.
- Evenly divide pork, refried beans and cheese between 8 tortillas.
- Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch baking dish.
- Spray the tops of the chimichangas generously with nonstick cooking spray (you could also use a pastry brush and lightly brush the tops with olive oil).
- Place in preheated oven and bake for 15 minutes.
- Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
- Top with sour cream and avocado before serving.
Notes
Using a pastry brush, spread a little melted butter on each chimichanga. This is what will make each chimichanga crispy, even though you are baking it in the oven.
If you are wanting to cut back on calories, you could spray each chimichanga with some butter-flavored cooking spray and it will give you a similar crispy outcome.
Nutrition
Calories: 694 kcal · Carbohydrates: 73 g · Protein: 49 g · Fat: 23 g · Saturated Fat: 10 g · Cholesterol: 144 mg · Sodium: 1086 mg · Potassium: 1064 mg · Fiber: 5 g · Sugar: 63 g · Vitamin A: 768 IU · Vitamin C: 4 mg · Calcium: 315 mg · Iron: 2 mg