Green Chili Cheese Beef or Chicken Chimichangas
Crispy, golden, and bursting with zesty flavor, these Green Chili Cheese Beef or Chicken Chimichangas are the ultimate Tex-Mex indulgence. Perfectly seasoned shredded beef or chicken is combined with creamy Monterey Jack cheese, tangy cream cheese, and spicy green chilies, all wrapped in a flour tortilla and fried to crunchy perfection—or baked for a lighter twist. A kick of cumin and chili powder enhances the rich, savory filling, making every bite a fiesta of bold flavors. Quick to prepare and irresistibly satisfying, these chimichangas are ideal for a weeknight dinner or party platter. Serve them with your favorite toppings like sour cream, guacamole, and salsa for an unforgettable meal the whole family will love. Whether fried or baked, these chimichangas are a crispy, cheesy delight you’ll keep coming back to!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces Flour tortillas (12-inch size)
- 3 cups Shredded cooked beef or chicken
- 1 cup Green chilies (diced, canned)
- 2 cups Monterey Jack cheese (shredded)
- 4 ounces Cream cheese (softened)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Butter (optional, for brushing if baking)
Instructions
In a large mixing bowl, combine the shredded cooked beef or chicken, green chilies, Monterey Jack cheese, cream cheese, ground cumin, chili powder, salt, and black pepper. Mix well until everything is evenly distributed.
Lay one flour tortilla flat on a clean surface. Spoon about 1/2 cup of the filling mixture into the center of the tortilla.
Fold in the sides of the tortilla toward the center, then roll it up tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.
If frying, heat the vegetable oil in a large deep skillet or pot to 350°F (175°C). Carefully lower 1-2 chimichangas into the hot oil seam-side down, and fry for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. Repeat with the remaining chimichangas.
If baking, preheat the oven to 400°F (200°C). Place the chimichangas seam-side down on a greased baking sheet. Brush each with melted butter for a golden finish. Bake for 20-25 minutes or until golden and crispy.
Serve hot with your choice of toppings such as sour cream, guacamole, salsa, or shredded lettuce.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 554 mg | 12% | |
*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.
