Chimichangas

4.1
(185) 139 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

4 servings

Looking for some Mexican-inspired menu fare? Check out this crispy main that's easy, cheesy and better than your abuela's. Just don’t tell her we said that.

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What You Need

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Make It

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  • Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
  • Spoon 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
  • Heat oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

Variation

Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 660
% Daily Value
Total fat 42g
Saturated fat 15g
Cholesterol 105mg
Sodium 1000mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 6g
Protein 32g
   
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 45 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • EmilyCarro | Sun, Aug 10 2014 4:22 PM

    Awesome!!

  • dalgal21 | Sat, May 3 2014 7:28 PM

    These are great and super easy to make but I fried them in my deep fryer for a quick easier method and less mess of splattering oil. I also used the white queso cheese on the side. These are also be great with shredded chicken. I made some of each for a bigger crowd and doubled both recipes.

  • iambnyswoman | Tue, Aug 27 2013 2:50 PM

    My family loves it. Have a nice spice and flavor! (for me I don't do a lot of spice but it doesn't bother me that much to eat it)

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