Baked Shredded Beef Chimichangas Recipe

5 from 1 vote

Baked Shredded Beef Chimichangas Recipe

Chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in a food.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mexican

Keyword: Easy main dish, shredded beef, Shredded Beef Chimichanga

Servings: Servings

Calories: 475kcal

Equipment

Mixing Bowl
9x13 Inch Baking Dish

Ingredients

3 cups shredded beef cooked
1¼ cups green salsa verde mild
16 ounces refried beans 1 can
8 flour tortillas
1 cup shredded Mexican cheese blend
2 tomatoes diced
1 cup sour cream
1 cup guacamole
1 cup salsa

Instructions

Heat oven to 350 degrees.
In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
Then turn over and cook for another 15 minutes.
Top with cheese, tomatoes, sour cream, guacamole, and salsa.

Notes

If you don't have cooked shredded beef, this is an idea for cooking your roast. For the shredded beef you can cook a 2 pound roast in your slow cooker. Place roast in slow cooker and add 1/2 cup water. Sprinkle a 1 ounce packet of onion soup mix over the roast. Then add 1 Tablespoon of Worcestershire sauce. You could also add in sliced onions and baby carrots if you would like some veggies to eat with your Chimichangas after the roast is done cooking. Low and slow is best. Low setting for about 5 hours. Check at 4 hours in case it doesn't take that long to cook.

Nutrition