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 Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6 people
- 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
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.
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 each with melted butter and bake at 400 for 25 minutes.
Serve with sour cream, cilantro, and guacamole.
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