Pork carnitas mac and cheese chimichanga

Pork Carnitas Mac and Cheese Chimichangas

Filled with our Macaroni and Cheese, pork carnitas, and guacamole, this recipe will have everyone asking for more!

Prep Time:

30 min

Cook Time:

20 min



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  • Cooking spray
  • 8 10-inch flour tortillas
  • 1 Package Bob Evans Macaroni & Cheese
  • 1 Pound prepared pork carnitas
  • 8 Ounces Cheddar Cheese shredded
  • Wooden toothpicks as needed
  • Shredded Iceberg Lettuce for serving
  • Queso blanco cheese sauce for serving
  • Guacamole for serving
  • Sour cream for serving
  • Pico de Gallo for serving
  • Cilantro for serving


  1. Preheat oven to 400ºF. Lightly spray a sheet pan with cooking spray.
  2. Place tortillas on a microwave safe dish and cover with a damp paper towel. Microwave for 20-30 seconds until pliable.
  3. Spread ¼ cup of mac n cheese and ¼ cup of pork carnitas in center of tortilla. Sprinkle with 2 tablespoons of cheese, reserve remaining cheese. Roll tortillas one at a time keeping the remaining tortillas covered until ready to roll.
  4. Fold and roll the bottom of the tortilla over the filling half way, pulling the filling back tightly. Fold over the edges to create a seal and roll the remaining tortilla to secure the sides. Use wooden toothpicks to keep the tortilla secured and place folded side down onto the sheet pan. Repeat with remaining tortillas one at a time. Allow 1 inch between each rolled tortilla for even baking.
  5. Cook until golden brown and filling reaches 160ºF, about 15-20 minutes. Allow to cool slightly before transferring to a plate, about 5 minutes.
  6. Serve on top of shredded lettuce and top with cheese sauce, guacamole, sour cream, pico de gallo, cilantro and remaining shredded cheddar.
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