Crispy, golden, and packed with flavorful meat and melted cheese, chimichangas are a delicious Mexican-inspired favorite that tastes like a restaurant meal right at home. They’re perfect for family dinners, parties, or comfort food nights.
Ingredients
For the Filling
- 1 pound ground beef or shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup refried beans
- 1 cup shredded cheddar or Mexican cheese blend
For the Chimichangas
- 6 large flour tortillas
- Oil for frying or brushing
Optional Toppings
- Sour cream
- Salsa
- Guacamole
- Lettuce
- Tomatoes
- Jalapeños
- Cilantro
Step-by-Step Instructions
Step 1: Cook the Meat
Heat olive oil in a skillet over medium heat.
Add onions and cook until soft.
Stir in garlic and cook for 30 seconds.
Add ground beef or chicken and cook thoroughly.
Drain excess grease if needed.
Season with:
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
Cook for 2–3 more minutes.
Step 2: Prepare the Filling
Stir refried beans into the meat mixture.
Remove from heat.
Mix in half the shredded cheese.
Step 3: Fill the Tortillas
Lay tortillas flat.
Add filling to the center of each tortilla.
Sprinkle extra cheese on top.
Fold in the sides, then roll tightly like a burrito.
Step 4: Fry or Bake
Frying Method
Heat about 1 inch of oil in a skillet.
Carefully place chimichangas seam-side down.
Cook until golden brown on all sides.
Transfer to paper towels.
Baking Method
Preheat oven to 400°F (200°C).
Place chimichangas seam-side down on a baking sheet.
Brush lightly with oil.
Bake for 20–25 minutes until crispy and golden.
Step 5: Add Toppings
Top with:
- Sour cream
- Salsa
- Guacamole
- Lettuce
- Tomatoes
- Jalapeños
Serve hot and crispy.
Serving Suggestions
Chimichangas pair perfectly with:
- Mexican rice
- Refried beans
- Corn salad
- Tortilla chips
- Fresh salsa
Tips for the BEST Chimichangas 🌯
- Don’t overfill tortillas or they may burst.
- Warm tortillas first so they roll easily.
- Use rotisserie chicken for faster prep.
- Air fry at 375°F for 10–12 minutes for a lighter version.
- Add green chilies for extra flavor.
Storage
Refrigerator
Store leftovers up to 4 days.
Freezer
Freeze wrapped chimichangas up to 2 months.
Reheat in oven or air fryer for best crispiness.
Enjoy! ❤️
These homemade Mexican Chimichangas are crispy on the outside, cheesy and flavorful inside, and guaranteed to become a family favorite!