Chimichangas are a Mexican–American fusion large burrito prepared with a choice of meat, vegetables and spices. They can be deep-fried or baked to perfection. These are superb as a snack, main dish and make a normal wrap look amazingly boring. The divine chicken in the picante sauce ready for when the cheddar and Monterey jack melts and mixes with the ground cumin to create a special experience. However, what can be said except “feed me more!”. My grandchildren always seem to know when I’m making Chimichangas as they suddenly appear. If you’re looking for a quick tortilla then you have to try these.

Chimichangas

A Mexican and American mixture that works so well and is hard to beat.

4.78 from 53 votes

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Course: Main Dish, Snacks

Cuisine: American, Mexican

Keyword: Cheddar, Cheese, Chicken, Chimichangas, Dairy, Monterey Jack, Spice, Tortillas/Wraps, Vegetables

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 721kcal

Ingredients

3 cup chicken diced
2/3 cup picante sauce
1/3 cup green onion chopped
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
8 whole Flour tortillas flour
1/4 cup melted butter
1/2 cup monterey jack cheese grated
1/2 cup cheddar cheese grated

Instructions

Combine chicken, picante sauce, onion, cumin, oregano and salt in a saucepan.
3 cup chicken, 2/3 cup picante sauce, 1/3 cup green onion, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp salt
Simmer 5 minutes or until most of liquid has evaporated.
Brush one side of tortillas with butter.
8 whole Flour tortillas, 1/4 cup melted butter
Spoon about 1/2 cup of mixture on unbuttered side of tortilla.
Top with cheeses, fold over and bake in a dish for about 15 minutes.
1/2 cup monterey jack cheese, 1/2 cup cheddar cheese