Green Chili Chimichangas
Crispy, golden, and bursting with bold Southwestern flavors, these Green Chili Chimichangas are a crowd-pleasing favorite! Featuring a mouthwatering filling of tender shredded chicken or beef, zesty green chilies, creamy cheese, and a kick of cumin and garlic, each bite is a perfect blend of texture and taste. Wrapped in a soft flour tortilla and fried until perfectly crisp, these chimichangas achieve a restaurant-quality crunch right at home. Serve them hot with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro for an irresistibly vibrant presentation. Perfect for weeknight dinners or casual get-togethers, this recipe combines quick prep with unforgettable flavor to satisfy your cravings for Tex-Mex cuisine.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken or beef
- 4 oz Green chilies (diced, canned or fresh)
- 4 oz Cream cheese (softened)
- 1 cup Shredded cheddar cheese
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 6 pieces Flour tortillas (large)
- 3 cups Vegetable oil (for frying)
- 2 tbsp Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Salsa (optional, for serving)
Instructions
In a large bowl, mix together the shredded chicken (or beef), diced green chilies, softened cream cheese, shredded cheddar cheese, ground cumin, and garlic powder until fully combined.
Lay one tortilla flat on a clean surface. Scoop about 1/3 cup of the filling mixture onto the center of the tortilla.
Fold in the sides of the tortilla, then roll it up tightly from the bottom, creating a sealed burrito shape. Repeat with the remaining tortillas and filling.
In a deep skillet or large pot, heat 3 cups of vegetable oil over medium-high heat to 350°F (or until a small piece of tortilla dropped into the oil sizzles immediately).
Carefully place the rolled chimichangas seam-side down into the hot oil, frying 2-3 at a time to avoid overcrowding. Cook for 2-3 minutes on each side, or until they are golden and crispy.
Using a slotted spoon, remove the cooked chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Garnish with chopped fresh cilantro, if desired, and serve hot with sour cream and salsa on the side.
Nutrition Facts
Calories |
8991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 848.6 g | 1088% | |
| Saturated Fat | 172.5 g | 862% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 4569 mg | 199% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 23.9 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1498 mg | 115% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2152 mg | 46% | |
*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.
