Go Back
–+ servings
Two halves of a golden-brown baked burrito filled with shredded beef and melted cheese, served with a side of pico de gallo and sour cream.

Easy Chimichangas

These chimichangas are a quick and easy dinner option for busy nights. They use a simple filling and are fried until golden brown.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Simmer Time 3 minutes
Total Time 28 minutes
Servings: 6 chimichangas
Course: Dinner
Cuisine: Mexican-American
Calories: 343
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1/4 cup bacon grease or olive oil
  • 2 cups shredded cooked beef, pork or chicken
  • 1 medium onion, diced
  • 2 cloves garlic, 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 teaspoon chili powder
  • 2 tablespoons minced fresh cilantro
For Assembly and Frying
  • 12 flour tortillas (12 inches) warmed
  • oil for frying
Optional Toppings
  • shredded cheddar cheese
  • sour cream
  • guacamole
  • salsa
  • shredded lettuce
  • chopped tomatoes
  • lime wedges

Equipment

  • Large skillet
  • Electric skillet or deep-fat fryer
  • paper towels

Method
 

  1. In a large skillet, heat bacon grease over medium heat. Add shredded meat, onion, garlic, tomato, green chiles, and potato. Stir in salt, oregano, chili powder, and cilantro. Simmer until the liquid has reduced, about 2 to 3 minutes.
  2. To assemble, place about 1/2 cup of the filling off-center on each warmed tortilla. Fold up the edge nearest the filling, then fold in both sides, and roll up tightly. If needed, secure with a toothpick.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C). Cook the chimichangas until golden brown, turning to cook all sides. Drain on paper towels.
  4. Serve with your choice of optional toppings.

Nutrition

Calories: 343kcalCarbohydrates: 41gProtein: 16gFat: 13gSaturated Fat: 4gCholesterol: 25mgSodium: 862mgFiber: 7gSugar: 2g

Notes

These chimichangas are best served immediately after frying. You can prepare the filling ahead of time and refrigerate it until ready to assemble and fry.

Tried this recipe?

Let us know how it was!