Baked Shredded Beef Chimichangas

Baked Shredded Beef Chimichangas are a delicious, healthier take on the classic fried version.

Filled with tender, flavorful shredded beef and cheese, these crispy, oven-baked chimichangas are perfect for weeknight dinners or a crowd-pleasing meal.

Kitchen Equipment Needed

• Baking sheet
• Parchment paper or aluminum foil
• Mixing bowls
• Large skillet or slow cooker (for preparing the beef)
• Pastry brush

Ingredients Overview

• Shredded beef: The heart of the chimichanga, seasoned and slow-cooked for tenderness.
• Tortillas: Large flour tortillas are best for wrapping.
• Cheese: Adds melty goodness to the filling.
• Spices: Chili powder, cumin, and garlic for that classic Tex-Mex flavor.

Ingredients

Shredded Beef

• 2 pounds beef chuck roast
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (4 oz) can diced green chilies (optional)

Chimichangas

• 6 large flour tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 2 tablespoons vegetable oil or melted butter (for brushing)
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Directions

Prepare the Shredded Beef

1. Cook the beef
   In a slow cooker, combine the chuck roast, beef broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add diced green chilies if using. Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily.
2. Shred and mix
   Remove the beef from the slow cooker and shred with two forks. Mix the shredded beef with some of the cooking juices to keep it moist and flavorful.

Assemble the Chimichangas

3. Preheat the oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
4. Fill the tortillas
   Lay a tortilla flat. Place about 1/3 cup of shredded beef in the center, followed by a generous sprinkle of cheese. Fold the sides of the tortilla inward, then roll it up tightly to seal the filling. Repeat with the remaining tortillas.
5. Brush and bake
   Place the chimichangas seam-side down on the prepared baking sheet. Brush each one lightly with vegetable oil or melted butter to help them crisp up. Bake for 20–25 minutes, or until golden brown and crispy.

Serve

6. Top and enjoy
   Remove from the oven and let cool for 2–3 minutes. Serve with sour cream, guacamole, salsa, and chopped cilantro as desired.

Prep Time

20 minutes

Cook Time

8 hours (for shredded beef) + 25 minutes (chimichangas)

Total Time

8 hours 45 minutes

Nutrition (per chimichanga, without toppings)

• Calories: ~420
• Fat: ~18g
• Carbohydrates: ~32g
• Protein: ~32g

Expert Tips

• Shortcut shredded beef: Use pre-cooked shredded beef or rotisserie chicken if you’re short on time.
• Crispier chimichangas: For extra crispness, broil the chimichangas for 1–2 minutes at the end of baking, watching carefully to avoid burning.
• Freeze for later: Assemble and freeze unbaked chimichangas for a quick meal. Bake directly from frozen, adding an extra 5–10 minutes to the cook time.

FAQs

Can I make these in an air fryer?

Yes! Cook the chimichangas at 375°F (190°C) for 8–10 minutes, flipping halfway through.

What other fillings can I use?

Try adding refried beans, rice, or sautéed vegetables for variety.

How do I reheat leftovers?

Warm in a 350°F (175°C) oven for 10–15 minutes or in an air fryer for 5 minutes.

Storing & Reheating

• Storing: Keep leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or air fryer to restore crispness. Avoid microwaving to prevent sogginess.

Substitutions & Variations

• Gluten-free: Use gluten-free tortillas.
• Spicy kick: Add diced jalapeños or chipotle peppers to the shredded beef for extra heat.
• Cheese alternatives: Swap cheddar for pepper jack or queso fresco for a different flavor.

Baked Shredded Beef Chimichangas

Baked Shredded Beef Chimichangas are a delicious, healthier take on the classic fried version. Filled with tender, flavorful shredded beef and cheese, these crispy, oven-baked chimichangas are perfect for weeknight dinners or a crowd-pleasing meal.

Print Recipe Pin Recipe

Equipment

• - Baking sheet
• - Parchment paper or aluminum foil
• Mixing bowls
• - Large skillet or slow cooker (for preparing the beef)
• - Pastry brush

Ingredients

  

• #### Shredded Beef
• - 2 pounds beef chuck roast
• - 1 cup beef broth
• - 1 tablespoon chili powder
• - 1 teaspoon ground cumin
• - 1 teaspoon garlic powder
• - 1 teaspoon onion powder
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1 4 oz can diced green chilies (optional)
• #### Chimichangas
• - 6 large flour tortillas
• - 2 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
• - 2 tablespoons vegetable oil or melted butter for brushing
• - Optional toppings: sour cream guacamole, salsa, chopped cilantro

Instructions

 

• #### Prepare the Shredded Beef
• **Cook the beef**
• In a slow cooker, combine the chuck roast, beef broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Add diced green chilies if using. Cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreds easily.
• **Shred and mix**
• Remove the beef from the slow cooker and shred with two forks. Mix the shredded beef with some of the cooking juices to keep it moist and flavorful.
• #### Assemble the Chimichangas
• **Preheat the oven**
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
• **Fill the tortillas**
• Lay a tortilla flat. Place about 1/3 cup of shredded beef in the center, followed by a generous sprinkle of cheese. Fold the sides of the tortilla inward, then roll it up tightly to seal the filling. Repeat with the remaining tortillas.
• **Brush and bake**
• Place the chimichangas seam-side down on the prepared baking sheet. Brush each one lightly with vegetable oil or melted butter to help them crisp up. Bake for 20–25 minutes, or until golden brown and crispy.
• #### Serve
• **Top and enjoy**
• Remove from the oven and let cool for 2–3 minutes. Serve with sour cream, guacamole, salsa, and chopped cilantro as desired.