Chimichangas – Oven Baked / Fried

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Who says chimichangas have to be fried to be tasty? Not me. This is a great meal for a busy day. There’s almost no prep required. The beef can be prepared well ahead of time and frozen or stored in the refrigerator until you’re almost ready to assemble. Just heat it through in the microwave before filling the tortillas.

Now you’re set.

Oven Baked / Fried Chimichangas

  • 1 – 2lbs round steak
  • 1 cup salsa + extra for garnish
  • 1 cup grated cheese (cheddar or Monterey jack) + extra for garnish
  • 4 burrito-sized flour tortillas
  • about 1 TBSP olive oil
  • optional sour cream, guacamole, cilantro


Place a round steak in a crockpot and cover with 1 cup salsa, cover, set on low for 4 – 6 hours. The steak should be fork tender when removed. Remove the steak (leave the juice behind) and shred with forks.

*NEW INSTANT POT Directions*

You’ll need 2 TBSP olive oil and 1 cup of water in addition to the ingredients above.

Set the Instant Pot to Saute and brown the round steak 2 – 3 minutes on each side. Drain the oil and any rendered grease. To the bottom of the pot, Add the 1 cup salsa and 1 cup water. Place the cooking rack in the Instant Pot. Place the round steak on the rack. Close the Instant Pot Lid, and make sure the top knob is turned to “sealing.” Click cancel, then set it to cook on high pressure for 60 minutes. When the time has elapsed, allow the pressure to release naturally. Then remove the lid, lift the steak out, place it in a bowl and shred with forks. (I am so glad I bought this thing)

Preheat your oven to 375°F.

On a clean baking sheet, place 1/4th beef mixture and approximately 1/4 cup of shredded cheese on each of the four tortillas.

Fold and lightly brush with olive oil.

Bake for 10 – 15 minutes until the chimichangas are golden brown.

Top with your desired garnish: enchilada sauce, salsa, sour cream, shredded cheese, guacamole, or cilantro, and serve. Some places call it a wet burrito with enchilada sauce. That is not my favorite terminology, but I don’t make the rules. Enjoy it, however, you like it.

These chimichangas start in the Instant Pot or slow cooker and finish in the oven for an easy, healthier version of this Tex Mex treat.

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14 thoughts on “Chimichangas – Oven Baked / Fried”

  1. I make these often, usually with chicken, but sometimes with a bean and rice filling. They’re great…don’t miss the fried ones at all!

  2. two tips:
    to make these gluten free, use corn tortillas, and cover them with sauce and cheese during baking. call them enchiladas.

    tip 2- dont bump your arm on the pan while pulling them out of the oven. it really hurts.

  3. I’ve made something similar for quite a while but always called them baked burritos. I like the idea of brushing them with oil to brown them a little. Looks YUMMY!


  4. I’m like Stephanie- I’ve always shied away from making them because of the frying, and I can’t get them where I live. I’m so in heaven now!!!

  5. I didn't end up making the chimichangas with it untill it was about gone but I did cook a roast with salsa (and veggie jucie) and shredded it up and served with spanish rice–bit hit-thanks for the idea! another winner!


  6. Wow, those Chimichangas look delicious! I'll have to add those to my menu this week. I'm also making Southwest Corn Chowder and Baked Potato Soup – two of our fall favorites! And thanks for posting the recipe – I'm going to the store today and will make sure and add those ingredients to my list. Mmm.

  7. I've used your oven-baking method before, with my own filling, but I finally made the complete recipe last week. Wow, so simple – and with my home-canned salsa, very affordable. Everyone thought this tasted great, but DS requested that next time the meat gets shredded into smaller pieces. It's weird, but I cannot find "round steak" in Gettysburg. Top or bottom or eye of, but not a whole round steak, so I used bottom round roast cut into pieces, rather than round steak, and I guess my shredding-with-two-forks skilz leaves something to be desired. I'll definitely use this again 🙂


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