Chimichangas Recipe
Chicken or beef topped with cheese dip, lettuce, sour cream, guac, and tomato. Served with your choice of rice or beans.
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Ingredients
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Chimichanga Filling
Cheese Dip
Toppings
Sides
Method
Prepare the Filling
- 1
Cook the Meat
In a skillet over medium heat, cook the chicken or beef until fully cooked, about 7-10 minutes. Drain excess fat if necessary.
- 2
Add Seasoning
Stir in the taco seasoning and cook for an additional 2-3 minutes. Remove from heat.
- 3
Mix in Refried Beans
In a large bowl, combine the cooked meat with refried beans. Mix until well combined.
Make the Cheese Dip
- 4
Melt Cream Cheese
In a saucepan over low heat, add cream cheese and milk. Stir until cream cheese is melted and smooth.
- 5
Add Cheddar and Jalapeños
Stir in shredded cheddar cheese and jalapeños (if using). Continue stirring until cheese is melted and the sauce is creamy. Remove from heat.
Assemble the Chimichangas
- 6
Fill the Tortillas
Lay out the flour tortillas on a clean surface. Spoon a portion of the meat and bean mixture into the center of each tortilla.
- 7
Wrap the Tortillas
Fold the sides of the tortilla over the filling and then roll it up from the bottom to enclose the filling. Secure with toothpicks if necessary.
- 8
Fry the Chimichangas
In a deep skillet, heat oil over medium-high heat. Carefully place the chimichangas seam-side down in the hot oil. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve
- 9
Plate the Chimichangas
Place the fried chimichangas on a serving plate.
- 10
Top with Cheese Dip
Pour the cheese dip generously over the top of the chimichangas.
- 11
Add Toppings
Top with lettuce, sour cream, guacamole, and diced tomatoes.
- 12
Serve with Sides
Serve with your choice of cooked rice or beans on the side.