The Chef

Restaurants

Meals

Drinks

Restaurants›Taco Libre North St. Augustine›Chimichanga Plate Recipe

Chimichanga Plate Recipe

Name: Taco Libre North St. Augustines Chimichanga Plate Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups cooked shredded chicken (or beef/pork); 1 each large onion, finely chopped; 3 each garlic cloves, minced; 1 each can (10 oz) enchilada sauce; 0.5 cups canned diced green chiles, drained; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro, chopped; 1.5 cups shredded cheddar or Monterey Jack cheese; 6 each large flour tortillas (10–12 inch); 3 cups vegetable oil for frying; 12 each toothpicks (optional); 1 cups sour cream; 1 cups salsa or pico de gallo; 1 cups guacamole; 0.5 cups additional shredded cheese; 0.25 cups chopped green onions; 3 each lime wedges

Inspired by Taco Libre North St. Augustine

Time1h

Serves6

Make Chimichanga Plate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the filling

3 cups cooked shredded chicken (or beef/pork)

1 each large onion, finely chopped

3 each Garlic cloves, minced

1 each can (10 oz) enchilada sauce

1/2 cups canned diced green chiles, drained

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups Fresh cilantro, chopped

1 1/2 cups shredded cheddar or Monterey Jack cheese

Tortillas & assembly

6 each large flour tortillas (10–12 inch)

3 cups vegetable oil for frying

12 each toothpicks (optional)

Sauce & toppings

1 cups Sour cream

1 cups salsa or pico de gallo

1 cups Guacamole

1/2 cups additional shredded cheese

1/4 cups chopped green onions

3 each Lime wedges

Method

For the filling

Cook onions and garlic

Heat 1 tablespoon oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine filling ingredients

Add the shredded chicken to the skillet. Stir in the enchilada sauce, diced green chiles, ground cumin, chili powder, salt, and black pepper. Reduce heat to low and simmer 4–5 minutes until warmed through and slightly thickened. Stir in chopped cilantro and 1 cup of the shredded cheese. Remove from heat and let cool slightly (5 minutes).

Tortillas & assembly

Warm tortillas

Warm the flour tortillas to make them pliable: wrap in a clean kitchen towel and microwave in two batches for 20–25 seconds, or heat briefly in a dry skillet (30 seconds per side). Keep wrapped until ready to fill so they stay soft.

Fill and roll

Place a warmed tortilla on a work surface. Spoon about 1/2 cup of the filling in a line across the center of the tortilla, leaving a 1-inch border. Sprinkle about 2 tablespoons extra shredded cheese over the filling. Fold the sides in toward the center, then fold the bottom up over the filling and roll tightly to form a sealed burrito-style package. If needed, secure with a toothpick. Repeat with remaining tortillas and filling (should make 6 chimichangas).

Heat oil for frying

Pour vegetable oil into a large, heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 3 cups for a 12-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of tortilla sizzles and browns immediately when added.

Fry chimichangas

Working in batches of 2–3 (do not overcrowd), carefully place chimichangas seam-side down into the hot oil. Fry until golden brown and crisp on the bottom, about 2–3 minutes, then carefully turn and fry the other sides, 2–3 minutes more, rotating to brown evenly. Use tongs to hold and roll if needed so all sides crisp. Transfer finished chimichangas to a paper towel-lined baking sheet to drain. If used, remove toothpicks.

Finish in oven (optional)

If you want to ensure the filling is fully heated and cheese melted, preheat oven to 375°F (190°C) and bake the fried chimichangas on a baking sheet for 8–10 minutes. This also helps keep them warm while frying remaining batches.

Sauce & toppings / plating

Plate and top

Place 1 chimichanga on each plate. Spoon 2–3 tablespoons warm enchilada sauce or salsa over the top if desired. Add a dollop (about 2 tablespoons) of sour cream, 2 tablespoons guacamole, and sprinkle additional shredded cheese and chopped green onions. Serve with lime wedges on the side.

Serving suggestions

Serve with a side of Mexican rice and refried beans or a simple green salad for a complete chimichanga plate. Leftovers can be reheated in a 375°F oven for 10–12 minutes for best texture.