Easy Chimichanga recipe

Ingredients

• 2 cups Cooked Shredded Chicken (Can substitute with cooked shredded beef; use rotisserie chicken for speed)
• 2 tablespoons Taco Seasoning (Store‑bought or homemade blend of chili powder, paprika, garlic powder, onion powder, oregano, salt)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 cup Refried Beans (Canned or homemade; drain excess liquid)
• 1 cup Shredded Monterey Jack Cheese (Can use cheddar or Mexican blend)
• 1/2 cup Salsa (Mild or medium, your favorite brand)
• 2 pieces Large Flour Tortillas (10‑inch size; can use corn tortillas for gluten‑free)
• 1/2 cup Vegetable Oil (High smoke‑point oil such as canola or peanut)
• 1/4 cup Sour Cream (For topping)
• 1/4 cup Guacamole (Store‑bought or homemade)
• 1/4 cup Pico de Gallo (Fresh salsa with tomato, onion, cilantro, lime)

Instructions

1. Season and Mix Filling

   In a mixing bowl combine the shredded chicken (or beef) with taco seasoning, cumin, and chili powder. Stir in the refried beans, shredded cheese, and salsa until evenly mixed.

   Time: PT10M

2. Assemble Chimichangas

   Lay a flour tortilla flat. Spoon about half of the filling onto the center, fold the sides in, then roll tightly like a burrito. Press the seam to seal; you can dab a little water on the edge to help it stick.

   Time: PT5M

3. Heat Oil

   Add the vegetable oil to the skillet, enough to coat the bottom about 1/4‑inch deep. Heat over medium‑high heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

4. Fry Chimichangas

   Carefully place the rolled chimichanga seam‑side down in the hot oil. Fry for 3‑4 minutes per side, turning gently with a spatula, until the tortilla is golden brown and crispy on all sides.

   Time: PT8M

   Temperature: 350°F

5. Drain and Top

   Remove the chimichanga onto paper towels to drain excess oil. Let cool for a minute, then drizzle with sour cream, guacamole, and pico de gallo or any toppings you like.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

55g

Fat

30g

Fiber

6g

Ingredient Substitutions

• Instead of Cooked Shredded Chicken: Shredded beef, Cooked shredded pork
• Instead of Taco Seasoning: Homemade taco spice blend, Fajita seasoning
• Instead of Ground Cumin: Coriander powder
• Instead of Chili Powder: Paprika, Ancho chili powder
• Instead of Refried Beans: Black beans, Pinto beans
• Instead of Shredded Monterey Jack Cheese: Shredded cheddar, Vegan cheese shreds
• Instead of Salsa: Pico de gallo, Rotel tomatoes & green chilies
• Instead of Large Flour Tortillas: Corn tortillas, Low‑carb tortillas
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Sour Cream: Greek yogurt, Vegan sour cream
• Instead of Guacamole: Mashed avocado with lime, Avocado dip
• Instead of Pico de Gallo: Fresh chopped tomatoes with cilantro, Salsa verde

Equipment Needed

• Large Skillet
• Spatula
• Mixing Bowl
• Measuring Spoons
• Paper Towels
• Plate
• Tongs (optional)

Critical Steps — Do Not Skip

• Season the meat properly with taco seasoning, cumin, and chili powder.
• Seal the tortilla edges tightly to prevent filling leakage.
• Fry at the correct temperature (≈350°F) until golden brown.

Chef Tips from the Video

• Use a high‑smoke‑point oil like canola or peanut for a clean, crisp crust.
• For extra flavor, add a pinch of smoked paprika to the seasoning blend.
• After frying, place the chimichanga on a wire rack instead of paper towels to keep the bottom from steaming.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet to retain crispness.

Freezer: Wrap tightly in foil and freeze for up to 2 months; thaw overnight and fry fresh.

Room temperature: Do not store at room temperature for more than 2 hours due to oil and meat.

Make-Ahead Tips

• Prepare the seasoned filling up to 24 hours ahead and refrigerate.
• Assemble the chimichangas, wrap each tightly in plastic wrap, and freeze; fry directly from frozen.

Frequently Asked Questions