Chimichangas Recipe

Name: Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cloves garlic, minced (optional); 2 medium onions, diced; 2 tomatoes, diced; 1 tsp. ground cumin; 2 c. cooked chicken, shredded; 1 (4 oz.) can mild green chilies, peeled, seeded and chopped; 1 tsp. salt; 8 to 10 flour tortillas; 1 1/2 c. Monterey Jack or sharp Cheddar cheese; vegetable oil for frying

Servings: persons

2 cloves garlic, minced (optional)
2 medium onions, diced
2 tomatoes, diced
1 tsp. ground cumin
2 c. cooked chicken, shredded
1 (4 oz.) can mild green chilies, peeled, seeded and chopped
1 tsp. salt
8 to 10 flour tortillas
1 1/2 c. Monterey Jack or sharp Cheddar cheese
vegetable oil for frying

1
Combine garlic, onion, tomato and cumin in bowl.
2
Heat 1 tablespoon vegetable oil in pan.
3
Add tomato mixture; cook over medium heat 3 minutes.
4
Lower heat; simmer 7 minutes, uncovered. Strain mixture with chicken, chilies and salt.
5
Heat flour tortillas in microwave.
6
In center of flour tortilla, place teaspoon of mixture.
7
Fold ends of tortilla together; place in frying pan.
8
Fry until brown.
9
Turn sides of tortilla.
10
Put tortillas on plates and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, minced (optional), 2 medium onions, diced, 2 tomatoes, diced, 1 tsp. ground cumin, and more.

Yes, Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichangas

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