Home » Recipes » Baked Chimichangas with Fish Recipe
Shared by Amy Desrosiers | 12 Comments
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Baked chimichangas with fish is a recipe that is perfect for lunch or dinner. This meal features beer battered fish, beans, cheeses, & more. This post is sponsored by Gorton’s Seafood.
Chimichangas are one of my of favorite Mexican dishes to eat at our local authentic eatery. I typically get shrimp chimichangas that are deep fried to perfection and served with fresh sides like guacamole, salsa, and sour cream.
As many of you know, I do not deep fry foods at home and reserve them for take-out or date nights. But, since I do love chimichangas so much, I was inspired to make these Oven-Baked Chimichangas with Fish.
What is a Chimichanga
A Chimichanga is essentially a burrito that has been deep fried in oil or lard. They typically are filled with shredded chicken, beef, or shrimp. Inside they have beans, cheese, and veggies. The outer flour tortilla is golden brown and crispy.
What to Serve with Chimichangas
Chimichangas are served with sides like Mexican rice, sour cream, guacamole, refried beans. You can also top your chimichanga with queso sauce and fresh cilantro.
Best Fish for Chimichangas
Since we love Gorton’s Beer Battered Fish we decided to use this classic variety. We love how flaky these pub-style filets are. They are made with wild-caught Alaskan Pollock with no fillers, preservatives, or artificial ingredients. You can find them in your grocer’s freezer in a new, resealable bag for lasting freshness.
How to Make Baked Chimichangas
These easy to make chimichangas are brushed with melted butter, and then oven baked on a baking sheet.
This recipe is really easy too!
- Bake Gorton’s Beer Battered Fish according to box instructions.
- Spread a thin layer of refried beans in the center of a large flour tortilla.
- Add cheese sauce, fish, salsa, and top with more cheese.
- Fold in one inch of each side of the tortilla, then roll upwards towards the bottom. Make sure the fillings stay in place. Place folded side down on parchment-lined baking sheet.
- Brush with butter and bake at 400 for 25 minutes until golden brown.
- Top with guacamole, salsa, and sour cream to serve.
Ingredients in Baked Chimichangas with fish include refried beans, nacho cheese sauce, Mexican blend shredded cheese, sour cream, and guacamole.
More Recipes You will Love
- Shrimp Chimichanga Cups
- Taco Wontons
- Doritos Taco Salad
- Fish Sandwiches 2-Ways
- Toasted Fish Stick Subs
Want to add a fun salad to your baked chimichangas meal? This Southwestern Quinoa Salad would be a perfect addition.
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Baked Chimichangas with Fish
Baked chimichangas with fish is a recipe that is perfect for lunch or dinner. This meal features beer battered fish, beans, cheeses, & more.
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Course Dinner
Cuisine Mexican
Servings 6 people
Calories 403cal
Author Amy Desrosiers
Ingredients
- 6 Flour Tortillas 12″
- 6 Gorton’s Beer Battered Fillets cook according to box instructions
- 1/2 cup refried beans
- 1/2 cup shredded Mexican style cheese
- 1/2 cup nacho cheese sauce *we love Rico’s Gourmet Nacho
- 4 tbsp melted butter
- 1/4 cup sour cream
- 1 tbsp cilantro
- 1/2 cup guacamole *see post for an easy recipe
Instructions
Cook fish according to package instructions.
Line 6 tortillas up.
Spread a thin and even amount of beans in the center of each.
Add an even amount of nacho cheese to each.
Add one piece of cooked fish to each.
Add an even amount of salsa to each.
Sprinkle shredded cheese on.
See Also5 Fast Cranberry RecipesFold in one inch of each side of the tortilla, then roll upwards towards the bottom. Make sure the fillings stay in place. Place folded side down on parchment-lined baking sheet.
Brush each with melted butter and bake at 400 for 25 minutes.
Serve with sour cream, cilantro, and guacamole.
Nutrition
Serving: 1chimichanga | Calories: 403cal | Carbohydrates: 32g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 631mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 2.1mg | Calcium: 175mg | Iron: 1.3mg
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Reader Interactions
Comments
Krystel | Frugal Living says Can I come over for dinner? lol This recipe looks so good. I would love to try!
- Ruth I says
I bet the taste is flavorful! I love how easy it is to make this. I need to make this today! - Jennifer says
I’ve never thought about making fish chimichangas! This is a great idea
- krystal says
I never would have thought to try a chimichanga like this. What a fun idea to use fish. YUM!
- Catalina says
I am drooling over these! These chimichangas are my kind of lunch! I should try them tomorrow!
This looks really tasty! Can’t wait to give it a try!!- Rachel says
I always thought chimichangas were fried until this weekend. I ordered at a restaurant and they gave me the option of baked or fried!
- Brandy says
Gorton’s is the best brand ever! They are my go-to for anything fish related like this, I will definitely be giving your recipe idea a try.
- maria closeothome says
These make the perfect weeknight dinner. Love the short cut of the prepared fish filets.
- robin rue says
That sounds like an awesome lunch to me! Chimichangas are my go to Mexican meal.
- Jeanette says
This may just have to happen for dinner tonight. This looks amazing and it looks so easy to make I think I’m going to make it for dinner.
- Stacie says
This is the best use of Gorton’s by far! I can’t wait to make this!
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