If there’s one dish that brings together crispy, cheesy, and savory flavors in a way that makes every bite unforgettable, it’s this Homemade Chimichangas Recipe. Imagine golden, crunchy burritos filled with tender shredded chicken or beef, bold spices, melted cheese, and creamy refried beans that create an explosion of flavors with every mouthful. This recipe captures the heart of Mexican comfort food, elevated by that satisfyingly crunchy exterior you get from frying. Once you try making these chimichangas at home, you’ll see why they’re a beloved classic that everyone can enjoy anytime, whether for a weekend feast or a crowd-pleasing party snack.
Ingredients You’ll Need
These ingredients are simple yet crucial because they bring a perfect balance of flavor, texture, and color to your chimichangas. Each element plays its part, from the tender meat and spices to the creamy beans and melty cheese, all wrapped in a warm tortilla ready to crisp up beautifully.
- 2 cups cooked shredded chicken or shredded beef: Choose your favorite protein, shredded finely for the best filling texture.
- 1 tablespoon olive oil: Adds a subtle rich flavor to sauté the onions and spices.
- 1/2 cup finely chopped onion: Provides sweetness and aroma when cooked down perfectly.
- 2 cloves garlic minced: Delivers that classic aromatic punch essential to Mexican flavors.
- 1 teaspoon ground cumin: Offers warmth and earthiness to the filling.
- 1 teaspoon chili powder: Brings gentle heat and a smoky depth.
- 1/2 teaspoon smoked paprika: Adds a delicate smoky flavor and vibrant color.
- 1/2 teaspoon salt: Enhances all the other flavors beautifully.
- 1/4 teaspoon black pepper: Just enough to add a subtle bite.
- 1/2 cup tomato sauce: Creates a slightly tangy, saucy layer inside the chimichangas.
- 1/2 cup refried beans: Gives creaminess and additional savory notes.
- 1 cup shredded cheddar or Monterey Jack cheese: Melts so perfectly, binding all filling ingredients together.
- 4 large flour tortillas (burrito size): Must be pliable enough to wrap without tearing.
- Vegetable oil for frying (2 to 3 cups): The key to that irresistible crispy crust.
- Optional toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa: Fresh and creamy toppings brighten every bite.
How to Make Homemade Chimichangas Recipe
Step 1: Prepare the Filling
Start by heating the olive oil over medium heat in a skillet. Toss in the finely chopped onion and cook for around 3 to 4 minutes until it softens and turns translucent. Next, add the minced garlic along with ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir constantly for about 30 seconds until the spices release their irresistible aromas. Now, add your shredded chicken or beef and pour in the tomato sauce. Let this mixture cook for another 3 to 4 minutes, stirring occasionally until everything is heated through and slightly thickened. Take the pan off the heat and stir in the refried beans and shredded cheese until the filling is well combined and creamy.
Step 2: Assemble the Chimichangas
Warm your tortillas gently to make them nice and pliable, which will help when folding. Spoon roughly half a cup of the filling right into the center of each tortilla. Fold in the sides neatly and roll tightly into a burrito shape, like you’re wrapping a precious little package. If your tortillas want to unfold, secure them with toothpicks to keep everything snug.
Step 3: Fry the Chimichangas
In a deep skillet, pour 1 to 2 inches of vegetable oil and heat it to 350 degrees Fahrenheit. Carefully place the chimichangas seam side down in the hot oil to avoid them unwrapping mid-fry! Cook each side for about 2 to 3 minutes, until golden brown and crispy. Using tongs, transfer them onto paper towels to drain any excess oil. Don’t forget to remove the toothpicks before serving!
How to Serve Homemade Chimichangas Recipe
Garnishes
The joy of serving chimichangas is all about the toppings you choose. Fresh shredded lettuce adds crunch and a refreshing balance, while diced tomatoes bring bright acidity. Creamy sour cream and guacamole enrich the dish with cool, silky contrasts, and a spoonful of salsa adds a zingy kick that wakes up every ingredient inside the chimichangas.
Side Dishes
Complement your chimichangas with classic Mexican sides like Spanish rice or refried beans to keep things traditional and comforting. A simple corn salad or even crispy tortilla chips with salsa and queso can create a festive, fun meal that everyone will love sharing.
Creative Ways to Present
Try slicing your chimichangas into smaller pieces and arranging them on a platter for a party appetizer vibe. Or plate with colorful garnishes artistically draped around for a restaurant-style presentation. Another idea is topping with a drizzle of enchilada sauce and melting extra cheese right on top before serving for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chimichangas in an airtight container and store them in the refrigerator. They keep well for up to 3 days, making them perfect for a quick and delicious meal anytime you want.
Freezing
If you want to keep them longer, wrap each chimichanga tightly in plastic wrap and then foil to protect against freezer burn. They freeze beautifully for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To bring your chimichangas back to that crisp perfection, the oven is your best friend. Heat the oven to 375 degrees Fahrenheit and bake uncovered for about 15 minutes or until the crust is crispy and the filling is warmed through. Skip the microwave if you want to keep that satisfying crunch.
FAQs
Can I make Homemade Chimichangas Recipe with ground beef instead of shredded beef?
Absolutely! Ground beef works wonderfully if you don’t have shredded meat on hand. Just cook it with the same spices, letting it brown fully before adding tomato sauce and other filling ingredients.
Is there a way to make this recipe healthier?
Yes, you can opt to bake the chimichangas instead of frying. Simply brush them lightly with oil and bake at 400 degrees Fahrenheit for 20 to 25 minutes, turning halfway, until golden and crispy. You can also add more veggies to the filling for extra nutrition.
How do I keep the tortillas from tearing when wrapping?
Warming your tortillas slightly before assembling helps make them soft and pliable, which prevents tearing. You can warm them in a skillet for a few seconds on each side or wrap them in a damp paper towel and microwave for about 20 seconds.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and refrigerated. Just be sure to reheat it gently before assembling your chimichangas to keep it creamy and easy to handle.
What are the best toppings for Homemade Chimichangas Recipe?
The classics never fail: shredded lettuce, sour cream, guacamole, salsa, and diced tomatoes are perfect. Feel free to experiment with pickled jalapeños, fresh cilantro, or a squeeze of lime for added zest.
Final Thoughts
Now that you have this easy-to-follow Homemade Chimichangas Recipe, I encourage you to dive in and make these crispy, cheesy delights at home. They’re perfect for sharing, impressing friends, or just treating yourself to a sensational meal packed with flavors that comfort and excite. Once you get a taste of that crunchy shell wrapped around that savory filling, Homemade Chimichangas will become a go-to favorite in your kitchen.
Print
Homemade Chimichangas Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 chimichangas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
This Homemade Chimichangas recipe features crispy, golden-fried burritos filled with a flavorful blend of shredded chicken or beef, aromatic spices, tomato sauce, refried beans, and melted cheese. Topped with fresh lettuce, diced tomatoes, sour cream, guacamole, and salsa, these chimichangas make a delicious and satisfying Mexican main course perfect for any dinner.
Ingredients
Filling
- 2 cups cooked shredded chicken or shredded beef
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup refried beans
- 1 cup shredded cheddar or Monterey Jack cheese
Assembly
- 4 large flour tortillas, burrito size
- Vegetable oil for frying, about 2 to 3 cups
Optional Toppings
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Guacamole
- Salsa
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper, cooking for 30 seconds until fragrant. Add the shredded chicken or beef and tomato sauce, cooking for 3 to 4 minutes until heated through and slightly thickened. Remove from heat and stir in the refried beans and shredded cheese to combine evenly.
- Warm and fill the tortillas: Warm the flour tortillas slightly to make them pliable. Spoon about 1/2 cup of the prepared filling into the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape. Secure with toothpicks if necessary to keep them closed.
- Heat oil for frying: In a deep skillet, pour enough vegetable oil to reach 1 to 2 inches in depth. Heat the oil to 350°F (175°C), ensuring it is hot enough to crisp the chimichangas without absorbing excess oil.
- Fry the chimichangas: Carefully place each chimichanga seam side down into the hot oil. Fry for 2 to 3 minutes per side, or until the exterior is golden brown and crispy. Use tongs to turn them gently to avoid breaking.
- Drain and serve: Remove the chimichangas from the oil and drain on paper towels to remove excess oil. Remove any toothpicks used during assembly. Serve hot with your choice of optional toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Notes
- For a lighter version, brush the chimichangas with oil and bake at 400°F (205°C) for 20 to 25 minutes, turning once until crispy and golden.
- Customize the filling by adding rice, sautéed peppers, or different types of cheese to suit your taste.
- Be careful not to overfill the tortillas to prevent tearing during frying.
- Use a deep skillet or heavy pot to maintain consistent oil temperature during frying.
