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Baked Pork Chimichangas Recipe
Baked Pork Chimichangas Recipe photo by Taste of Home

Baked Pork Chimichangas Recipe

Read Reviews (4)
4.67 4
Publisher Photo
Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chilies and picante sauce in these from-scratch chimichangas. "Because my recipe makes a lot, I can freeze them for those nights when I don't feel like cooking," informs field editor LaDonna Reed of Ponca City, Oklahoma.
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour 25 min. + standing
MAKES:30 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour 25 min. + standing
MAKES: 30 servings

Ingredients

  • 1 pound dried pinto beans
  • 1 boneless pork loin roast (3 pounds), trimmed
  • 3 cans (4 ounces each) chopped green chilies
  • 1 large onion, chopped
  • 1/3 cup chili powder
  • 1/2 cup reduced-sodium chicken broth
  • 30 flour tortillas (6 inches)
  • 4 cups (16 ounces) shredded reduced-fat cheddar cheese
  • 2 cups picante sauce
  • 1 egg white
  • 2 teaspoons water

Nutritional Facts

One chimichanga equals 276 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 475 mg sodium, 30 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Directions

  1. Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
  2. Place roast in a Dutch oven. In a large bowl, combine the chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 350° for 30 minutes. Stir in broth; cover and bake 30-45 minutes longer or until a thermometer reads 145°. Remove meat; let stand 10 minutes.
  3. Shred meat with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
  4. In a small bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.
  5. To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until heated through. Yield: 2-1/2 dozen.
Originally published as Baked Pork Chimichangas in Taste of Home December/January 2004, p47

Nutritional Facts

One chimichanga equals 276 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 475 mg sodium, 30 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Reviews for Baked Pork Chimichangas(4)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 24, 2014

Cooked up perfectly per directions. Quick to reheat from frozen, making a super fast meal. A keeper.

MY REVIEW
Reviewed Dec. 19, 2012

They were very good. I will definitely cook the beans longer before adding them to the roast. Would also cook the roast for 3 hours so it would shredded more easily.

MY REVIEW
Reviewed Jun. 10, 2010

So good and taste very authentic. Beware though - these do take quite some time to make so allow plenty of time to cook the beans and then to cook the bean/pork roast. My roast could have cooked about 1/2 hour more so that it would shred more easily.

MY REVIEW
Reviewed Oct. 10, 2009

These are great. I freeze them and heat for a quick supper.

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