Homemade Chimichangas
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 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
Description
This recipe fills softened 10-inch flour tortillas with a seasoned blend of shredded cooked chicken, diced onion, diced green chiles, and ground cumin, chili powder, garlic powder, salt, and pepper. Each tortilla is spread with refried beans and a sprinkle of shredded cheddar cheese before being tightly rolled to prevent unrolling during cooking.
The rolled chimichangas are deep-fried in vegetable oil heated to 350°F until golden brown and crisp on all sides, typically 3-4 minutes. This method creates a crunchy exterior with a hot, tender filling inside. For a healthier alternative, the chimichangas can be baked in a 425°F oven after lightly oiling or spraying the surface until crisp and golden, requiring 15-20 minutes.
These chimichangas offer a warming, satisfying main dish with Mexican-inspired flavors and a balance of textures from creamy beans, seasoned meat, melted cheese, and fried tortilla shell.
Serving suggestions include salsa, sour cream, guacamole, or a fresh salad to complement the rich filling.
Careful attention to tortilla softening and rolling technique helps avoid cracking or breakage during frying.
Ingredients
- 2 cups chicken or beef or pork, shredded, cooked
- 1/2 cup onion or yellow, white, diced
- 1 (4 ounce can) diced green chiles
- 1 teaspoon cumin ground
- 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 cheddar cheese shredded
- 4 cups vegetable oil for frying
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
- To prepare the tortillas for rolling, warm them wrapped in a towel in the microwave for 30-45 seconds to increase pliability.
- For a baked variation, spray or brush rolled chimichangas lightly with oil and bake in a 425°F oven for 15-20 minutes until crisp.
- Maintain oil temperature at 350°F when frying to avoid greasy chimichangas and ensure even browning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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