Chicken or Beef Chimichangas Tex Mex
Satisfy your Tex-Mex cravings with these irresistible Chicken or Beef Chimichangas, a crispy, golden delight filled with bold flavors. Wrapped in warm flour tortillas, these chimichangas are stuffed with your choice of seasoned, tender shredded chicken or savory ground beef, refried beans, melted cheddar or Mexican-blend cheese, and a splash of salsa for a tangy kick. Fried to perfection for that signature crunch, they’re topped with creamy sour cream, velvety guacamole, and a sprinkle of fresh cilantro for the ultimate finishing touch. Perfect for weeknight dinners or entertaining, these chimichangas are quick to prepare, taking just 40 minutes from start to finish, and are best served with a side of Mexican rice or a crisp green salad. Add this easy Tex-Mex classic to your recipe rotation and enjoy a restaurant-quality meal at home! Keywords: Tex-Mex chimichangas, chicken chimichangas, beef chimichangas, crispy chimichanga recipe, easy Mexican dinner.
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Recipe Information
Ingredients
- 8 large flour tortillas
- 2 cups cooked and shredded chicken breast or ground beef
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 packet (1 oz) taco seasoning
- 1 cup refried beans
- 1.5 cups shredded cheddar or Mexican blend cheese
- 0.5 cup (plus more for serving) salsa
- 2 cups (for frying) vegetable oil
- 0.5 cup (for serving) sour cream
- 0.5 cup (for serving) guacamole
- 0.25 cup (chopped, for garnish) fresh cilantro
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
If using chicken: Stir in shredded chicken. If using beef: Brown ground beef in the skillet and drain the excess grease. Add diced onion and minced garlic, cooking until softened, about 3-5 minutes.
Add taco seasoning and 1/4 cup of water to the skillet and mix to coat the meat. Cook for another 2 minutes, stirring occasionally.
Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them pliable.
Spread 2 tablespoons of refried beans onto the center of each tortilla. Top with 1/4 cup of the seasoned chicken or beef mixture, then sprinkle 2-3 tablespoons of shredded cheese and a tablespoon of salsa.
Fold the sides of the tortilla inward, then roll up tightly from the bottom, securing the filling inside. Repeat with all tortillas.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
Using tongs, gently place each chimichanga seam-side down into the hot oil. Fry in batches, cooking until golden brown and crisp on all sides, about 2-3 minutes per side.
Remove chimichangas from the oil and place on a plate lined with paper towels to drain any excess oil.
Serve warm, topped with sour cream, guacamole, salsa, and fresh cilantro. Pair with a side of Mexican rice or a green salad if desired.
Nutrition Facts
Calories |
6870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 569.0 g | 729% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 270.3 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 10092 mg | 439% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 21.1 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2119 mg | 163% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3344 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
