Chimichanga Recipe:
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chimichanga, Chimichanga History, Chimichanga Recipe
Servings: 6
  • 6 12- to 14-inch) tortillas, flour
  • 1 pound ground beef hamburger
  • 1 medium onion, chopped
  • 1/2 cup red chile sauce or enchilada sauce
  • Salt and black pepper to taste
  • Vegetable oil
  • 2 cups Cheddar cheese, shredded
  • 2 cups iceberg lettuce, shredded
  • 2 cups green onions, chopped
  • Tomatoes, chopped (optional)
  • Guacamole (optional)
  • Black olives, sliced (optional)
  1. Preheat oven to 350 degrees F.

  2. Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot.  To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

  3. In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan.  Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.

  4. In the center of each warm tortilla, spoon 1/6 of meat filling.  Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE:  Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

  5. In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil.  Heat oil to 375 to 400 degrees F.

  6. Fry the chimichangas (1 or 2 at a time), approximately 3 minutes or until golden brown.  Remove from oil, drain, and place on serving plates.

  7. Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.

  8. Makes 6 Chimichangas.