Lynnda Cloutier


Great as a main course or snack. Can be oven fried by brushing both sides of tortilla with butter, fill, fold, close and place seam side down on baking dish. Bake at 500 for 15 minutes, turning once, til slightly golden and crispy. from El Zorro's restaurant


★★★★★ 1 vote



Add to Grocery List

  • ·
    1/4 cup diced green chili
  • ·
    3 cups shredded cooked beef or pork
  • ·
    6 flour tortillas
  • ·
    3/4 cup sour cream
  • ·
    2 tsp. chili powder
  • ·
    oil for deep frying

How to Make Chimichangas


  1. Mix diced chili and meat with the sour cream and chili powder. Warm tortilla to soften. Spoon about 1/2 cup meat mixture down center of tortilla. Fold in ends and roll up to form chimichanga. Secure with toothpick. repeat process with each tortilla.
  2. Heat oil in skillet, fry a few chimichangas at a time 1 minute on each side til slightly golden and crispy. Remove and drain on paper towel, remove toothpicks. Serve warm.

Printable Recipe Card

About Chimichangas

Course/Dish: Beef, Pork
Regional Style: Mexican

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