BAKED PORK CHIMICHANGAS
Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- 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., Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes., Shred meat with 2 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 sides down on two 15x10x1-in. baking pans coated with cooking spray., In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months., To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 475mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges
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Balwal Balwal
balwal-balwal89@yahoo.comThese chimichangas were a great way to use up leftover pork. They were easy to make and they tasted great.
Cory Cabral
c30@gmail.comThe chimichangas were a little bland for my taste, but they were still good.
Marco Walker
marco14@yahoo.comI've made these chimichangas several times and they're always a hit. They're easy to make and they taste delicious.
Ashley Murphy
m-ashley@aol.comThese chimichangas were a little too time-consuming to make for a weeknight meal, but they were worth it for a special occasion.
dipak adhikari
adhikari-d@aol.comI'm not a big fan of pork, but I really enjoyed these chimichangas. The filling was flavorful and the tortillas were crispy.
Janet Tucker
tucker_j@gmail.comThese chimichangas were a great way to change up my usual taco night routine. They were easy to make and they tasted great.
Idris Liranzo
i-l1@gmail.comI made these chimichangas for a party and they were a huge hit. Everyone loved them!
ayeshia sutton
sutton11@hotmail.comThe chimichangas were a little too spicy for my taste, but my husband loved them.
BLUEMAUBE
bluemaube93@aol.comThese chimichangas were a great way to use up leftover pork. They were easy to make and they tasted delicious.
Rita Puri
ritapuri@hotmail.comI loved the flavor of the pork filling, but the tortillas were a little too thick for my taste.
Godstime Desimhi
godstime.desimhi78@gmail.comThe chimichangas were a little too greasy for my taste, but they were still good.
Bright Smart
s.bright9@yahoo.comThese chimichangas were easy to make and they tasted great. I will definitely be making them again.
Veronica De La Cruz
v@aol.comI used ground beef instead of pork and the chimichangas were still delicious.
SIT Gaming
sitg@yahoo.comThe pork filling was a little dry for my taste, but the chimichangas were still good.
Achmat Noordien
a-noordien25@hotmail.comI followed the recipe exactly and the chimichangas turned out perfect. They were so delicious that I ate two of them!
zamasu black
b_zamasu@hotmail.comThese chimichangas were a hit with my family! The filling was flavorful and the tortillas were crispy. I will definitely be making these again.