Mexican Chimichangas
Crispy, golden Mexican chimichangas filled with seasoned shredded chicken or beef, wrapped in warm tortillas, perfect for a savory snack or main course with bold flavors.
Ingredients
Instructions
- Mix all ingredients (add flour if mixture is too thin).
- Warm a flour tortilla slightly in the microwave for easy folding.
- Place a spoonful of the meat mixture on the center of the tortilla.
- Fold the bottom of the tortilla up, then fold in the sides, and roll it all up and over to form a burrito.
- Fry the chimichanga in hot oil with the seam side down until golden brown.
- Flip and fry on both sides until crispy and golden.
Tips & Substitutions
To enhance flavor, consider marinating the meat overnight with garlic powder, salt, and pepper. Swap out chicken for pork or use a mixture of beans for a vegetarian option. If the filling is too thin, add flour to thicken it. For added spice, include chopped jalapeños or use hotter salsa. This recipe is perfect for using leftover meat from dishes like Jalapeno Chicken Enchiladas.
Serving Suggestions
Serve chimichangas with a side of guacamole, sour cream, and fresh salsa for dipping. A light salad or cilantro soup complements the meal well. For a heartier option, consider pairing with Mexican rice or refried beans. These chimichangas also pair beautifully with Make Ahead Mexican Layered Casserole for a complete meal.
Storage & Reheating
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven at 350°F for 15-20 minutes to maintain crispiness. Alternatively, microwave for 1-2 minutes, but this may make the tortilla softer. For best results, reheat in a skillet over medium heat.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chimichangas contains roughly 1540 calories, with 73g protein, 204g carbohydrates, and 78g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (152% of the Daily Value). Note that it is relatively high in sodium, at 1619mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the filling in advance?
Yes, you can prepare the filling a day before and store it in the refrigerator. This not only saves time but allows the flavors to meld together. Just warm it up before assembling the chimichangas.
What type of oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil. Avoid using olive oil as it has a lower smoke point and can impart unwanted flavors.
Can I bake the chimichangas instead of frying?
Absolutely! To bake, preheat the oven to 375°F, place the chimichangas seam-side down on a greased baking sheet, and brush with oil. Bake for 20-25 minutes or until golden brown and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).