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Oven Baked Chimichanga
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5 from 5 votes

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
Course: Dinner
Cuisine: Mexican
Keyword: bean, cheese, chimichangas, guacamole, sour cream, tomato
Servings: 6 people
Calories: 403cal
Author: Amy Desrosiers


  • 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