Description
Homemade Chimichangas are crispy, golden burritos filled with seasoned chicken or ground beef, melted cheese, and flavorful spices. This easy recipe offers two cooking options: baking for a lighter version or frying for a traditional crispy texture. Served warm with classic toppings like sour cream, guacamole, and fresh veggies, these chimichangas bring a delicious Mexican-inspired meal to your table.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken or ground beef
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa or enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Wrapper
- 6 large flour tortillas
For Cooking
- Vegetable oil for brushing or frying
Optional Toppings
- Sour cream
- Guacamole
- Chopped lettuce
- Diced tomatoes
- Jalapeños
Instructions
- Prepare Filling: In a large bowl, mix the cooked shredded chicken or ground beef with shredded cheese, salsa or enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper until well combined and evenly seasoned.
- Warm Tortillas: Slightly warm the flour tortillas to make them more pliable and easy to roll without cracking.
- Fill and Roll: Place about 1/3 cup of the prepared filling in the center of each tortilla. Fold the sides inward, then tightly roll the tortilla around the filling like a burrito, ensuring the seam is on the bottom to seal it securely.
- Choose Cooking Method: For baking, preheat the oven to 400°F (200°C). For frying, heat vegetable oil in a deep skillet to 350°F (175°C).
- Baking Option: Place the rolled chimichangas seam-side down on a baking sheet. Lightly brush or spray the tops with vegetable oil. Bake for 20–25 minutes, flipping halfway through, until the chimichangas are golden brown and crispy.
- Frying Option: Carefully add the rolled chimichangas seam-side down into the hot oil. Fry for 2–3 minutes per side or until they turn golden and crisp. Remove and drain on paper towels to absorb excess oil.
- Serve: Serve the chimichangas warm topped with your choice of sour cream, guacamole, chopped lettuce, diced tomatoes, or jalapeños for added flavor and freshness.
Notes
- Use rotisserie chicken for a quick shortcut.
- Try filling variations like beans, rice, or sautéed vegetables for a vegetarian option.
- Air fryer alternative: cook at 375°F (190°C) for 10–12 minutes, flipping halfway through for a crisp finish with less oil.
