Here is a little bit of my childhood! This was one of my favorite meals growing up. My mom would keep it very simple, shredded chicken and cheese in a tortilla. Occasionally, I like to keep it simple but usually I like to add beans, or use another meat that I have on hand. You can really change things up to cater to your taste. Specifically, you can sauté some bell peppers and onion and make it into a Fajita-style chimichanga. Also, it’s a great way to use up leftover meat or beans.
How to Wrap Tortillas!
Products I love!
Ikea has this particular cheese grater as well!
Chimichangas
Ingredients
- 1- 1½ chicken breast, shredded boiled, baked or cooked in the crock pot
- 8-10 Flour Tortillas
- Cheddar Cheese, grated optional
- 1 can black beans or use dry beans and prepare them ahead of time
- ¼ cup canola oil used for frying
- 1 can Rotel tomatoes optional
- 1 can Green Enchilada Sauce optional
Toppings
- lettuce, tomatoes, avocados, jalapeños, green onions optional
Instructions
- Prepare the meat. Cook the Chicken. Chicken can be boiled, baked, or slow-cooked in the crockpot. You could also use rotisserie chicken. After the chicken is cooked, shred it and add salt and pepper (optional: add ½ tsp oregano). You can use whatever left over meat you have on hand. I used pulled pork int this photo.
- For additional flavor, add a can of Rotel tomatoes to the mixture. (Growing up my mom would keep it simple with just the meat and cheese)
- Heat your can of black beans. If using dry black beans, cook them ahead of time. (Soak and then slow-cook in the crock pot and add salt)
- Warm the tortillas in the microwave. 7 secs per single tortilla or under 1 minute for 8-10 tortillas. Warming the tortillas will make them more pliable and flexible when wrapping them and decreases taring.
- Assemble the chimichanga by placing the meat, beans and cheese in the center of the tortilla and wrapping it up firmly. Make 8-10 Chimichangas
- Preheat oven to 250° Fahrenheit to use as a warmer. Heat ¼ Cup oil in a pan. Once oil is hot, use tongs to fry the Chimichanga on each side until golden brown.
- Then transfer to the warm oven and turn oven off to avoid over browning.
- Serve with lettuce, tomatoes, avocados or whatever sounds delicious!
- Optional: Warm Enchilada Sauce and drizzle over chimichanga when serving.
Notes
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Another tasty dinner! Thanks, Ashley. 😊
Thanks Girl! I’m glad you like it! My mom made these for my family all the time! Easy and kid love them!