We are Mexican food lovers. We have it almost weekly. Which unfortunately means that I am always looking for variety. My eldest son is a taco lover and the middle is a quesadilla lover. My husband loves enchiladas and I love just a little bit of everything. Chimichangas aren’t a regular in our menu. Mostly because I used to deep fry these babies. And Im not going to lie sometimes I still do. But for this time I baked them. Stuffed these tortillas rolled them up and baked them. Topped them with some green enchilada sauce, cheese, sour cream, and garnish then enjoy!
You can also add the enchilada sauce inside the chimichanga before you roll it up. But since my younger son doesn’t love any type of “sauce” I decided to keep it out this time. Next time ill place it in their too and then put his on one of the edges so I know which one is his!
Baked Beef and Bean Chimichanga
Tri tip , cooked
Refried Beans, heated up on the stove top
Mexican blended cheese
Green Enchilada sauce
Green onions, thinly slice
lettuce, chopped into fine pieces
Preheat oven to 350 degrees F. Grab a tortilla and spread beans on it. Fill with a couple of large spoon full of meat. Sprinkle with cheese. (You can add some enchilada sauce here) Roll up and place seam side down on greased 9 x 13 inch pan. Continue steps until you have made all the chimichangas that you would like. Then brush with melted butter. Then cook for 30-35 minutes or until light golden brown. Remove from oven and top with green enchilada sauce and any other toppings that you would like! Then serve!