The Loaded Chimichanga Bake is a bit of a misnomer. It’s not a casserole that tastes like chimichangas… it basically is just a bunch of chimichangas! That’s not a bad thing, by any means! After all, no one can be mad at a crispy, crunchy burrito filled with all the Tex-Mex favorites; cheese, shredded meat, black beans, salsa, the works! It’s savory, vibrant, and just plain fun! No need to worry about what to make for Taco Tuesday, because the Loaded Chimichanga Bake makes enough for everyone and then some!
Ingredients
For the bake:
- 2 cups meat of your choice, cooked and cut into bite-size pieces
- 2 cups cheddar cheese, grated, divided
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 1/2 cups rice, white or Spanish, cooked
- 1/2 cup salsa
- 1 (10-ounce) can red or green enchilada sauce, divided
- 5 large flour tortillas, burrito-size
- 1/4 cup butter, melted, for brushing
Optional toppings
- sour cream, to taste
- lettuce, to taste, chopped
- tomato, to taste, chopped
- avocado, to taste, chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large bowl mix together the meat, 1 cup of the cheese, the beans, the rice, the salsa, and 1/2 of the enchilada sauce.
Step 3 –Place a large heaping scoop in the middle and down the center of each of the tortillas, until all of the filling mixture is used.
Step 4 –Fold in the sides of the tortilla and then tightly roll from one end to the other to form a tight burrito. Repeat with the rest of the tortillas.
Step 5 –Line a baking sheet with foil and place the rolled chimichangas on top.
Step 6 –Brush the tops and sides of each chimichanga with the melted butter.
Step 7 –Bake until crispy and lightly golden-brown, about 30-35 minutes.
Step 8 –Top the chimichangas with the remaining enchilada sauce and the remaining cheese.
Step 9 –Top with the sour cream, the lettuce, the tomato, and the avocado.
Step 10 –Serve.
