Home Recipes Cuisines North America Mexican

Chimichangas

Name: Chimichangas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1/4 cup bacon grease; 2 cups chopped or shredded cooked beef, pork or chicken; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium tomatoes, chopped; 2 cans (4 ounces each) chopped green chiles; 1 large peeled boiled potato, diced; 1 teaspoon salt; 1-1/2 teaspoon dried oregano; 1 to 2 teaspoons chili powder or to taste; 2 tablespoons minced fresh cilantro; 12 flour tortillas (12 inches), warmed; Vegetable oil; Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

14 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Though still debated, Tucson is generally credited as the original home of chimichangas (fried "burros", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona

Chimichangas Recipe photo by Taste of Home

Next Recipe

Ingredients

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 flour tortillas (12 inches), warmed
Vegetable oil
Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Directions

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potato until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Chimichangas Tips

Can you bake chimichangas instead of frying them?

Make chimichangas lighter by baking them instead of frying them in grease or oil. Simply prepare as directed, but bake for 20-30 minutes or until golden brown. Give these baked chimichangas a try!

How do you store chimichangas?

Store chimichangas in the refrigerator for up to 3 days. You can also store chimichangas in the freezer. Wrap cooled chimichangas in foil and set in a freezer storage bag. They can be frozen up to 3 months, making them perfect for busy nights!

What's the best way to reheat chimichangas?

You can reheat chimichangas in several ways. Reheat them in a skillet with a little hot oil, in an oven or even in an air fryer. In fact, air fryers are ideal for reheating and preparing chimichangas like these. Next time you have a craving, try cooking your chimichangas in the air fryer in the first place!

—Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1 chimichanga: 343 calories, 13g fat (4g saturated fat), 25mg cholesterol, 862mg sodium, 41g carbohydrate (2g sugars, 7g fiber), 16g protein.