0 from 18 votes
Homemade Chimichangas
Get crispy, golden chimichangas right at home using shredded rotisserie chicken or other leftover meats. Choose from fried or baked!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8 chimichangas
Calories: 252 kcal
Course:
Main Course
Cuisine:
Tex-Mex
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
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.
Cup of Yum
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
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
% 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.