Fill with a few tablespoons of shredded beef and about 1/4 cup of shredded cheese. Roll the tortilla into a burrito shape. Serve your chimichangas immediately with sour cream, guacamole and rice and beans. Once you learn how to make chimichangas, you’ll want to expand your plethora of Mexican recipes to mix and match with different menu items. Wonderful served stuffed into a warm flour tortilla. This recipe makes a lot of meat for chimichangas, so if you don't want to make them all at once, you can freeze part of it for up to two months, then defrost and reheat to make more chimichangas another day. Recipe is easily doubled, or tripled. The possibilities are endless! Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is … To make the Chimichangas: Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat, until shimmering. An authentic Mexican recipe from the book Mexican Cookery by Barbara Hansen. A large flour tortillas filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Could also be made in the crock pot. My family absolutely loves this easy Chicken Chimichangas recipe! While waiting for the oil to heat up, warm the tortillas in the microwave for 10 – 20 seconds. These are a big hit with my family and I’m sure they will be with yours as well. Get my recipe for Slow Cooker Mexican Shredded Beef here! You can also use this delicious beef to make tacos or even enchiladas. Return from Chimichanga Recipe to More Mexican Food Recipes If you would like to truly experience an authentic chimichanga and you live in Massachusetts, then Casa Blanca Mexican Restaurant is the place for you! This delectable shredded beef is perfection!