Chimichanga Recipe

If using chicken: place chicken breasts in a medium saucepan and cover with stock (about 1 cup) plus enough water to just cover if needed. Add 1/2 of the chopped onion, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and bring to a simmer. Reduce heat, cover, and simmer 15–20 minutes until cooked through. Remove and let cool slightly, then shred with two forks. If using beef: season roast with 1/2 tsp salt and 1/4 tsp pepper, brown in a heavy pot with 1 tbsp oil, add stock and enchilada sauce or tomatoes, cover and braise at low heat or in a 325°F/160°C oven 2–2.5 hours until fork-tender, then shred.

In a large skillet, heat 1–2 tbsp vegetable oil over medium heat. Add remaining chopped onion and sauté 4–5 minutes until translucent. Add remaining minced garlic and cook 30 seconds until fragrant.

Add shredded chicken or beef to the skillet along with enchilada sauce (or diced tomatoes with chiles), cumin, chili powder, oregano, remaining salt and pepper. Stir to combine and simmer 4–6 minutes so flavors meld and excess liquid reduces. Taste and adjust seasoning. Keep warm.

Heat refried beans in a small saucepan over low heat, stirring occasionally. If too thick, stir in 1–2 tbsp water or stock to reach a spreadable consistency.

Warm tortillas so they are pliable: wrap in a damp paper towel and microwave 30–45 seconds, or heat briefly in a dry skillet 20 seconds per side.

Lay one warmed tortilla on a work surface. Spread about 1/4 cup refried beans down the center of the tortilla (lengthwise). Top with about 1/3 cup shredded meat filling and a tablespoon of shredded cheese.

Fold the sides of the tortilla in toward the center, then fold the bottom up over the filling and roll tightly to form a sealed burrito-style cylinder. Repeat with remaining tortillas and filling (should make about 6 chimichangas).

For deep-frying: Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately but does not burn. Fry chimichangas seam-side down first, 1–2 at a time depending on pan size, turning once, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.

For oven-baked option (healthier): Preheat oven to 425°F (220°C). Place chimichangas seam-side down on a parchment-lined baking sheet. Brush or spray lightly with oil and bake 12–16 minutes, turning once, until golden and crisp.

Make the cheese sauce

In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux (do not let it brown). Slowly whisk in 1.5 cups milk, a little at a time, whisking to remove lumps. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Reduce heat to low and stir in 1.5 cups shredded cheddar cheese until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm, stirring occasionally. If sauce becomes too thick, thin with up to 2 tbsp additional milk.

To plate: place about 1/3–1/2 cup cooked rice and 1/4 cup warmed refried beans on each plate. Place a hot chimichanga on top or beside the rice and beans.

Ladle cheese sauce generously over each chimichanga (about 3–4 tablespoons per chimichanga). Sprinkle additional shredded cheese if desired. Dollop about 2 tablespoons sour cream on each chimichanga and garnish with chopped cilantro, salsa or pico de gallo, pickled jalapeños, and a lime wedge.

Serve immediately while hot and crisp. Provide extra salsa, sour cream, or hot sauce at the table.