Real Recipes From Real Home Cooks ®

chili cheese chimichanga's

(4 ratings)
Recipe by
Lynn Socko
San Angelo, TX

This is a great way to use leftover roast and/or chili.

(4 ratings)
cook time 30 Min
method Stove Top

Ingredients For chili cheese chimichanga's

  • roast, steak, or brisket, slow cooked to shred
  • american cheese slices or any cheese you like (reduced fat opt)
  • homemade or store bought chili
  • or leftover shredded beef chili, drained

How To Make chili cheese chimichanga's

  • 1
    Shred beef and add chili. Just enough chili to "coat" shredded beef. Heat for about 20 min. till heated through. (You can cook a roast in your crock pot low and slow just for this)
  • 2
    On a tortilla, place cheese & chili meat in center of tort. You could also add chopped onions, tomatoes and/or jalapenos. Do not place all the way to ends. Fold up sides, then roll up tortilla. Lay seam side down on plate.
  • 3
    In med. skillet, add about 1-2" of canola oil over med. high heat. When oil is hot, place tortilla rolls seam side down until browned. Turn over & brown top side. Serve with sour creme or salsa.
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