Oven Baked Loaded Chimichanga!

I’m still recovering from the Country Music Awards last night and all those handsome country crooner’s! Wow what a great night. I love me a little Timmy McGraw and George Straight, with a side of Luke Bryan! Hooooooow-dy!

Okay foodie friends…it’s confession time.  I’m an “open book” kind of person. Lately, I look at other bloggers I admire and think “I’m never gonna be that perfect person!” You know what? I’m not going to be THAT person. Who am I? I’m ME and hope you will LOVE me and want to be my bloggin’ buddy! That you’ll laugh at my sarcastic nature and the humor I see in day-to-day life. I  hope you’ll wanna “Hang out” with me because I make you smile and laugh.  I have good days and bad days. I have hopes and dreams! I have financial struggles and trials. I have weeds in my yard and my carpets need to be cleaned before the Holidays! (Which I’m 99.9% sure won’t happen and I’ll struggle to “let it go”)

Who I’m not…I’m not going to post Instagram video’s of me out for my morning “jog”… because frankly…I HATE jogging! (The only time I’m running is to grab the last piece of cheesecake before someone else gets to it!)  I am NOT a skinny food blogger! (Whew! There! I said it!) I actually inhale the food I put up here on this blog! Food and I, have had a passionate love affair for years now. It shows! I’m okay with that. (Please fitness gurus don’t try to save me! I love your passion, but I want to die with chocolate on my lips and burritos’ on my hips!)

I’m a squishy, cuddly, funny, life lovin’, baking, cooking, crafting, blogging, PLUMP Grannie! HGTV will not be calling me anytime soon to host my own show (I’ll take their call if they do!) and I won’t be replacing the former spokesman for Subway! And, knowing all of that, I hope you can love me regardless! If you do and you want to know what’s happen here at “Norine’s Nest” please be sure to follow me on Social Media! I’m always sharing and always looking for new friends!


Now that I have purged,more or less, let’s talk LOADED Chimichanga’s! (Cause remember I’m dying happy with burritos’ on my hips) A friend shared this recipe with me years ago! I have tweaked it and twisted it and made it my own. I love, love, love how amazingly yummy and simple these are! They work superbly with leftovers! Maybe we should call them “Clean the Fridge Chimi’s”?

Let’s start with the filling! You can use any left over meat you have on hand or you can use any meat you want to cook up. The day I made these I was really pressed for time so I went to my “food storage” and used a can of shredded beef. If you have never bought the Costco canned shredded beef…I highly recommend it.

To the canned beef, I added one can rinsed and drained black beans, grated cheese, left over Spanish rice (you can use white rice too), Enchilada sauce and Salsa. Mix it all together. It already looks good!


Place a heaping spoonful of the mixture into, and down the center, of a large flour tortilla. Fold up the ends till almost touching. Then fold the one side completely over the filling and pull towards you and roll until you have a burrito.


Place the stuffed Chimichanga onto a foil lined baking sheet and brush with melted butter. Making sure to coat all the exposed tortilla including the ends!

Tip: Don’t worry about the bottoms, the butter will wiggle its way down underneath there.


Pop into a 350 degree oven for 30-35 minutes until lightly golden brown and crispy. (I’m getting excited just looking at this picture!)


See how the butter crisps up the tortilla without frying! It really does make this recipe so easy to make and so deliciously good!


In a small measuring cup, or other microwavable dish, heat up the enchilada sauce and pour over the Chimichanga’s if you like “wet” burritos. If you don’t, then just leave them plain. I love them with the enchilada sauce. Top with more grated cheese and allow the cheese to melt or pop them back into the oven for a minute or two. Top with sour cream and garnish with lettuce, tomato, and avocado!


Look how “loaded” these chimichanga’s are! Shredded beef, melted gooey cheese, rice, beans, and all that flavorful salsa and enchilada sauce! Hello Beautiful! YUM!!!

If you like things “hot and spicy” add in some chopped jalapeno! It will kick it up a notch or two. I love how versatile this recipe is! You can choose your meat, your beans,if you prefer pinto…do pinto beans, if you like jack cheese…do jack cheese. Get creative with this recipe. It is very forgiving to change! Which is wonderful when your Nest is full of picky eaters!


There you have it…my simple delicious recipe for “Baked Loaded Chimichanga’s”. It’s a meal all by itself. It presents so beautifully on a bed of leafy greens with all the garnishes you really don’t need anything more. Well…maybe a strawberry margarita…virgin for me please! 😉

If you have any questions or comments please feel free to leave them below. I am always checking in and absolutely LOVE to hear from you! Thanks for stopping by and have a GREAT night!










Oven Baked Loaded Chimichanga!
Oven Baked Loaded Chimichanga!
Norine Rogers

Oven baked loaded chimichanga's are a delicious and filling meal. Stuffed with shredded meat, cheese, beans, rice, and sauce and baked to a golden crisp! So easy to make they are perfect for busy weeknight meals!

  • 5-6 Large burrito flour tortillas
  • 2 cups cooked, shredded meat (beef, chicken, pork...your choice)
  • 1 can black beans, rinsed and drained
  • 2 cups grated cheddar cheese
  • 1 1/2 cups rice, white or Spanish
  • 1/2 cup salsa
  • 1/2 cup canned red or green enchilada sauce (save remaining sauce for topping after)
  • 1/4 cup butter, melted for brushing onto tortilla
  • sour cream, tomato,lettuce, and avocado for garnish

  1. In a large bowl mix together meat, 1 cup cheese, beans, rice, salsa and enchilada sauce.
  2. Place a large heaping scoopful in the middle and down the center for the tortilla.
  3. Fold the ends together till almost touching. Fold the one side over and pull towards you while rolling into a burrito.
  4. Fill and roll all the tortillas.
  5. Place on a foil lined baking sheet.
  6. Melt butter and brush on tops and sides of every chimichanga.
  7. Place in a 350 degree oven and bake for 30-35 minutes until crispy and lightly golden brown.
  8. Top with remaining enchilada sauce and cheese.
  9. Garnish with sour cream, lettuce, tomato, and avocado.
  10. Enjoy.

Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 5-6 servings
Serving Size: 1 chimichanga


  1. Carrie | 4th Nov 16

    Norine, I absolutely LOVE you just the way you are! Your sense of humor and making cooking abilities are the garnishes on top of the cake! I too have a love affair with delicious food and thank you for helping me feed that addiction, hahaha! 😉

    • norine@norinesnest.com | 5th Nov 16

      Awww…THANKS Carrie! I love you too and appreciate all your support! You are such a beautiful lady! Us “foodies” have to stick together! 😉

  2. Cinco de Mayo Round-Up | Norine's Nest | 3rd May 17

    […] up… a long time family fave! Oven Baked Chimichangas! I’ve been making these for years! These are easily made by using canned beef found at […]

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