Comida Kraft
Recipe Box

Chimichangas

Chimichangas is rated 4.113513513513514 out of 5 by 185.
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 crushed pepper; cook 5 min. of 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 120 calories and 15g of total fat, including 8 g sat fat, per serving by substituting 1 lb. red potatoes (about 3), 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.

Thawing Ground Beef Safely

To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 630
Total fat 38g
Saturated fat 14g
Cholesterol 105mg
Sodium 1020mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 6g
Protein 34g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %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

Rated 3 out of 5 by from I made this and well I was a little dissappointed I will probably make this next time with shredded... I made this and well I was a little dissappointed I will probably make this next time with shredded cheese so it will melt faster and I will probably use the taco bell taco mix with cooked onion next time. Every one else liked this also we had left overs 'cause it was only 3 people that I cooked for the first night I made this we heated up left over the next day. I also served it with sour cream but to me it needed an extra punch so I tried ranch dressing it did add just a little something...
Date published: 2006-09-25
Rated 4 out of 5 by from This was good! This was good! I also seasoned the meat differently to add more flavor - used seasoned salt, chili powder, garlic, and a little onion powder. I fried mine in a little butter in the skillet and then topped with enhilada sauce and cheese. It was good, but I do think it would have been better if I would have fried them in my deep frier, since thats how they are made in restaurants. Using toothpicks works very well for keeping them together.
Date published: 2009-07-07
Rated 5 out of 5 by from I made these for Cinco de Mayo and they were FANTASTIC! I made these for Cinco de Mayo and they were FANTASTIC!!! My husband asked over and over again if I had actually made them.. Score!! I did use Kraft Mexican Cheese with a hint of Philly instead of the Velveeta in them, and they turned out delicious! I served them with chips and homemade nacho cheese sauce (made from the new Queso Blanco from Velveeta and Rotel).. This is my NEW favorite mexican meal to make at home!
Date published: 2011-05-05
Rated 5 out of 5 by from I don't normally stray from a recipe, but in this case I did and was very happy w/ the results. I don't normally stray from a recipe, but in this case I did and was very happy w/ the results. Omitted the onion, garlic and oregano and used taco seasoning instead. Also, used a shredded Mexican-style cheese. Be sure to heat the tortillas for 10 seconds in the microwave. Also, used a non-stick cooking spray and THEY WERE GREAT. Huge hit w/ the family & REALLY easy :)
Date published: 2009-05-06
Rated 3 out of 5 by from This was a good base recipe, but like others said it needed taco seasoning and beans in the... This was a good base recipe, but like others said it needed taco seasoning and beans in the filling. And sharp cheddar instead of Velveeta. Also I spray a baking pan with cooking spray such as Pam. Place the filled Chimis on the pan and spray a light coating of Pam over them. Then Bake at 500 degrees for about ten minutes. Crispy but with less fat and mess.
Date published: 2008-09-11
Rated 4 out of 5 by from I made these for a get-together... I made these for a get-together... everyone said they liked them. I thought they were a pain to make (I attempted to fry them, but thought instead it would be healthier to bake them... they turned out very good when baked). I don't remember adding all of the ingredients to it, but I had lettuce, tomato, sour cream and salsa to top them.
Date published: 2007-04-03
Rated 4 out of 5 by from You can also use cooked shredded chicken. You can also use cooked shredded chicken. I use to work in a restaurant that made these and love them. I use shredded cheese and after enclosing them with toothpick mix up sugar, cornmeal and beer together in a seperate bowl and dip them in that before frying. It gives them more flavor. Also serve with some homemade salsa.
Date published: 2011-02-02
Rated 3 out of 5 by from The basic principle behind this recipe is very good. The basic principle behind this recipe is very good. But it did need some altering. I ended up using the seasoning, but to keep it from being dry as many people advised, I added enchilada sauce and a can of refried beans. I also used real cheese, but it came out awesome. The left overs make an easy lunch too.
Date published: 2009-05-07
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