Description
Sizzling golden chimichangas bring Mexican street flavors straight to your kitchen. Crispy tortillas wrap succulent seasoned beef, promising a delightful crunch you’ll savor with each delectable bite.
Ingredients
Scale
Proteins and Fillings:
- 1 recipe Mexican Shredded Beef
- 1 cup freshly shredded sharp cheddar cheese
- ¼ cup cilantro lime rice (optional)
- ¼ cup black or pinto beans (optional)
Base and Wrap:
- 6 burrito-size tortillas (10-inch)
Green Chili Sour Cream Sauce Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons flour
- 2 cups low sodium chicken broth
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼–½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ 4-ounce can mild chopped green chilies
- ½ cup shredded sharp cheddar cheese
- ½ cup sour cream
- 1 tablespoon lime juice
- Hot sauce or cayenne pepper to taste
Optional Toppings:
- Pico de gallo
- Guacamole
- Salsa
- Sour cream
- Hot sauce
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet lined with a wire rack for optimal air circulation.
- Take large flour tortillas and lay them flat on a clean work surface for efficient assembly.
- Spread a thin layer of cooked rice and refried beans in the center of each tortilla, creating a delicious base.
- Distribute approximately of prepared Mexican shredded beef evenly across the tortilla’s center.
- Sprinkle a generous amount of shredded cheese over the beef, ensuring complete coverage.
- Fold the tortilla’s sides inward, then roll tightly from the bottom, creating a compact burrito-like package with sealed edges.
- Place each rolled chimichanga seam-side down on the prepared wire rack to prevent unraveling during baking.
- Gently brush the exterior of each chimichanga with olive oil, promoting a golden and crispy exterior.
- Bake in the preheated oven for 18-20 minutes, rotating the baking sheet halfway through to ensure even browning.
- While baking, prepare the accompanying sauce by melting butter and olive oil in a saucepan over medium heat.
- Whisk in flour and cook for 2 minutes, stirring continuously to prevent burning.
- Gradually pour in broth and spices, stirring until the mixture thickens and becomes smooth.
- Remove the sauce from heat and incorporate chopped green chilies, additional cheese, sour cream, and fresh lime juice.
- Season the sauce with hot sauce to taste, adjusting the heat level as desired.
- Once chimichangas are golden and crisp, remove from the oven and let rest for 2-3 minutes.
- Plate the chimichangas and generously drizzle with the prepared sauce.
- Garnish with optional toppings such as fresh cilantro, diced tomatoes, or additional sour cream.
Notes
- Choose high-quality tortillas that are fresh and pliable for easy rolling without cracking.
- Drain the shredded beef thoroughly to prevent soggy chimichangas and ensure a crispy exterior.
- Brush tortillas generously with olive oil to achieve a golden, crunchy texture during baking.
- Allow the sauce to cool slightly before adding cheese and sour cream to prevent separation.
- Experiment with different cheese varieties like pepper jack or monterey jack for extra flavor complexity.
- Serve immediately after baking to maintain the perfect crispy texture and optimal temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg