Homemade Chimichangas
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
8 chimichangas
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Calories
252 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Homemade Chimichangas
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Get crispy, golden chimichangas right at home using shredded rotisserie chicken or other leftover meats. Choose from fried or baked!
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Ingredients
- 2 cups shredded cooked chicken or beef or pork
- 1/2 cup diced white onion or yellow
- 1 (4 ounce can) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 8 (10-inch) flour tortillas burrito size
- 1 (16 ounce can) refried beans
- 1 cup shredded cheddar cheese
- 4 cups vegetable oil for frying
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Instructions
- In a large bowl, combine 2 cups shredded cooked chicken, 1/2 cup diced white onion, 1 (4 ounce can) diced green chiles, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until evenly combined.
- Pour about 3 inches of oil into a deep skillet. Heat the oil to 350°F (175°C). Monitor and adjust the heat and adjust accordingly to keep the temperature at 350°F.
- Wrap the tortillas in a clean towel and microwave for 30-45 seconds to soften them and make them more pliable for rolling.
- Spoon about 1/4 cup of the meat mixture onto the center of each tortilla. Spread 2 tablespoons of refried beans next to the meat mixture. Sprinkle a little shredded cheddar cheese over the filling. Fold the sides of the tortilla in and tightly roll it up, placing it seam-side down to prevent unrolling (or secure with a toothpick if necessary).
- Gently place the rolled chimichangas into the hot oil. Fry for 3-4 minutes, or until golden brown and crispy. Make sure to turn them as needed to ensure even browning.
- Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool for 1-2 minutes before serving.
Notes
- For a baked option, preheat the oven to 425°F (220°C). Lightly spray or brush the rolled chimichangas with oil. Bake for 15-20 minutes, or until golden brown and crisp.
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
23g
(8%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
40mg
(13%)
Sodium
668mg
(28%)
Potassium
153mg
(4%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
244IU
(5%)
Vitamin C
1mg
(1%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8chimichangas
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 668mg | 28% |
| Potassium | 153mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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