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Green Chili, Cheese, Beef or Chicken Chimichangas

My grandma, bless her heart, wasn’t the most adventurous cook, but she had a handful of dishes that were legendary in our family. Among them was her take on chimichangas, which she always served piled high with toppings for every birthday or special occasion. I can still picture her, hair pulled back in a neat bun, carefully folding each tortilla with a twinkle in her eye, knowing the joy these crispy, cheesy pockets of goodness would bring. The aroma alone was enough to transport us to her cozy kitchen, where laughter and the sizzle of olive oil were always on the menu. These chimichangas are my attempt to recapture that magic, with a little kick of green chili that Grandma, I think, would have loved.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 6 chimichangas
Dietary Type: Varies (can be adapted for gluten-free)

Ingredients

1 (4 ounce) can diced green chilies
1 teaspoon chopped fresh cilantro
½ teaspoon ground cumin
¼ teaspoon dried oregano leaves, crushed
1 pinch crushed red pepper flakes
2 cups shredded beef or 2 cups shredded chicken
¾ cup shredded cheddar cheese, plus extra cheddar cheese, for garnish
¾ cup shredded monterey jack cheese, plus extra monterey jack cheese (to garnish)
⅓ cup green onion, chopped, including tops, plus extra green onion, for garnish
3-4 tablespoons olive oil (I use Extra Virgin)
6 (8 inch) flour tortillas

Garnishes

Shredded cheese
Pico de gallo
Chopped green onion
Guacamole

Equipment Needed

Large mixing bowl
Baking sheet
Pastry brush

Instructions

Preheat your oven to 400ºF (200ºC). This ensures the chimichangas get nice and crispy.
In a large bowl, thoroughly mix together the shredded beef (or chicken), diced green chilies, chopped fresh cilantro, ground cumin, crushed dried oregano leaves, a pinch of crushed red pepper flakes, shredded cheddar cheese, shredded monterey jack cheese, and chopped green onions. Ensure all the ingredients are evenly distributed throughout the mixture. This is your flavorful filling.
Divide the filling mixture into 6 equal portions – about ½ cup each. This will help ensure each chimichanga is uniformly stuffed.
Take one flour tortilla and place one portion of the meat/cheese mixture in a line down the center. Be sure to leave enough room on all sides to allow for folding. Overfilling will make them difficult to roll and seal.
Fold the sides of the tortilla over the filling, about 1 inch on each side, just enough to cover the filling.
Roll the tortilla up tightly from the bottom. This creates the classic chimichanga shape.
Using a pastry brush, brush the seam side of the rolled chimichanga with a little olive oil. The oil acts as a sealant and helps the tortilla to crisp up nicely during baking.
Place the chimichanga, seam side down, on a baking sheet. This will help prevent the chimichangas from unrolling during baking.
Repeat steps 4-8 for the remaining tortillas and filling.
Brush the tops of all the chimichangas with the remaining olive oil. This gives them a beautiful golden-brown color and adds to the crispy texture.
Bake on the center rack of the preheated oven at 400ºF (200ºC) for about 20-25 minutes, or until the chimichangas are golden brown and crispy. Keep a close eye on them to prevent burning.
Remove from the oven and garnish as desired with extra shredded cheese, pico de gallo, chopped green onion, and guacamole. Serve immediately.

Expert Tips & Tricks

For a spicier kick, add a finely chopped jalapeño pepper to the filling mixture.
If you don’t have fresh cilantro on hand, you can substitute it with dried cilantro, but use about half the amount as the flavor is more concentrated.
To prevent the tortillas from tearing, warm them slightly in a dry skillet or microwave before filling.
For extra crispy chimichangas, you can shallow fry them in a pan with a little oil after baking. Be careful, as the filling will be very hot!
Prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. This makes for a quick and easy meal when you’re short on time.

Serving & Storage Suggestions

Serve these Green Chili, Cheese, Beef or Chicken Chimichangas hot, straight from the oven, garnished with your favorite toppings. They pair perfectly with refried beans, Spanish rice, or a fresh salad. Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350ºF (175ºC) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in a microwave, but they won’t be as crispy. For longer storage, you can freeze the baked chimichangas for up to 2 months. Thaw them completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	858 kcal	N/A
Calories from Fat	661 g	77%
Total Fat	73.5 g	113%
Saturated Fat	29.9 g	149%
Cholesterol	102 mg	33%
Sodium	764 mg	31%
Total Carbohydrate	30.6 g	10%
Dietary Fiber	2.2 g	8%
Sugars	1.9 g	7%
Protein	18.1 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the beef or chicken with black beans, pinto beans, or a mixture of vegetables like corn, bell peppers, and zucchini.
Gluten-Free: Use gluten-free tortillas. They can be more fragile than regular flour tortillas, so handle them carefully.
Spicy: Add more crushed red pepper flakes, diced jalapeños, or a dash of your favorite hot sauce to the filling.
Cheese Variety: Experiment with different types of cheese, such as pepper jack, asadero, or Oaxaca.
Creamy: Add a dollop of sour cream or Mexican crema to the filling for extra richness.

FAQs (Frequently Asked Questions)

Q: Can I use ground beef instead of shredded beef?
A: Absolutely! Just make sure to brown the ground beef thoroughly and drain off any excess grease before adding it to the filling mixture.

Q: Can I make these chimichangas ahead of time and freeze them?
A: Yes, you can! Assemble the chimichangas, but don’t bake them. Wrap them individually in plastic wrap and then place them in a freezer bag. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.

Q: My tortillas are tearing when I try to roll them. What am I doing wrong?
A: Your tortillas might be too dry. Try warming them slightly in a dry skillet or microwave before filling to make them more pliable.

Q: Can I fry these instead of baking them?
A: Yes, you can shallow fry them in a pan with a little oil until golden brown and crispy. Be sure to watch them closely to prevent burning.

Q: What’s a good dipping sauce for chimichangas?
A: Sour cream, guacamole, salsa, or a creamy cilantro-lime dressing are all delicious options!

Final Thoughts

Now that you’re armed with this recipe, I urge you to gather your ingredients, turn up the music, and embark on a culinary adventure. Whether you stick to the classic beef or chicken filling, or decide to get creative with vegetarian substitutions, I have no doubt you’ll create a batch of chimichangas that will have everyone asking for more. Don’t be afraid to experiment with different toppings and flavor combinations to make them your own. And most importantly, share your creations with those you love. Food is always best when enjoyed in good company. ¡Buen provecho!

Green Chili, Cheese, Beef or Chicken Chimichangas Recipe