I love chimichangas! It is my fall back order at any Mexican restaurant. If I can’t make up my mind, I order the chimis. It also serves as my litmus test for a new Mexican restaurant. I judge a location by their chimis. If I like the chimichanga, I will go back. If not, then I won’t go back. So, when I ran across a recipe for chimichangas on Pinterest, I pinned it immediately. I’m glad I did. This recipe is quite delicious. We tried it for the first time a couple months ago. I hope you like it as much as my family (Okay, just my husband. My toddler won’t touch it.) does.
I started by preheating the oven to 450 degrees. Then, I began working on the filling. I browned 1 1/2 pounds of ground meat in a large skillet. I used 1 pound ground chicken and 1/2 pound ground beef. While it tasted great, the time I did this before I used all beef. I think it tasted better. Then again, I am discovering that I don’t like the flavor of ground chicken very much. I prefer the flavor of ground turkey. Next time I make this, I will either use turkey or beef, but not chicken. Although, like I said, it still tasted good with the ground chicken, just not my preference.
Once the meat was browned, I added a packet’s worth of taco seasoning (I buy seasoning in a large bottle instead of packets.) and a 1 1/4 cups of water. I turned the heat down to medium-low, allowing it to simmer until it reduced by at least half. Next, I added 1 tsp cumin, 1 tsp oregano, 2 Tbsp fresh chopped cilantro, 1 7-oz can of green chiles, 1/2 cup diced tomatoes (fresh), and 2 chopped green onions. Please note that the recipe called for fresh oregano. I was going to add it fresh, but couldn’t find the oregano I thought I bought. So, I was forced to use dry oregano. Oh, I found the fresh oregano 2 days later still in the grocery bag. Ugh.
I stirred everything in the skillet and then allowed it to simmer. The recipe says to let the mixture simmer until all the liquid evaporates. Apparently, I’m either not patient enough or it never will happen. There was a lot of liquid in the pan. After more than 5 minutes (both times I have cooked this), the liquid was no where close to evaporating so I gave up. I went ahead and added 1/2 cup sour cream and 1/2 cup shredded cheddar to the mixture and blended it well.
Now it was time to get the tortillas ready and fill them with the mixture. Using 1/4 cup melted butter, I brushed the butter lightly on both sides of 6 large (burrito-sized) tortillas. Then, I used a slotted spoon to put roughly 1/6 of the mixture onto each tortilla, then rolled the tortilla like an envelop. (If you want to know how to do this, I suggest visiting this website.)
I placed each chimichanga into a 9×13 pan with the seams down. You can also use a baking sheet if you prefer. After they were all placed in the pan, I baked the chimis in the oven for 20-25 minutes. Then, I pulled them out of the oven, added some shredded cheddar on top of all the chimis (I was quite generous), and put them back in the oven until the cheese had melted, about 5 minutes.
Writing this makes me look forward to eating it again. It really is that good.
- 1-½ pound Ground Meat (Turkey, chicken or beef)
- 1 package Taco Seasoning (1.25 Oz)
- 1-¼ cup Water
- 1 tsp Ground Cumin
- 2 tsp Chopped Fresh Oregano (or 1 tsp dry oregano)
- 2 Tablespoons Chopped Fresh Cilantro
- 1 can Green Chiles (7 Oz.)
- ½ cup Diced Tomatoes
- 2 Chopped Green Onions
- ½ cup Sour Cream
- ½ cup Shredded Cheddar Cheese
- 1/4 cup Melted Butter
- 6 Flour Tortillas (Burrito Size/Large)
- Shredded Cheddar Cheese (to Melt On Top)
- Preheat oven to 450 degrees.
- Brown the meat. Add taco seasoning and stir. Add water and stir. Cook until liquid has reduced by at least half.
- Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes.
- Stir in sour cream and 1/2 cup cheddar cheese.
- Lay tortillas on wax paper or a plate. Brush both sides with the melted butter.
- Spoon 1/6 of filling into center of tortilla and fold like and envelope.
- Put tortillas, seam-side down on a non-stick sheet pan or 9x13 casserole dish.
- Bake 20 -25 minutes or until golden and crisp.
- Sprinkle with cheese and return to oven to melt. Serve with your favorite garnishes.
- I found that this tastes best with beef, but you be the judge.