Go Back
5 from 1 vote
Chimichangas with Chicken, Pork, or Beef
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Golden and crispy, Chimichangas made with chicken, pork, or beef are the perfect way to use up leftover meat! Fried in oil, or baked in the oven, they are easy to make and bursting with flavor!

Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Melissa Howell
  • 1 pound shredded chicken, pork, or beef (seasoned how you like)
  • 1 cup chicken or beef broth (optional, if needed to give the meat a little more moisture)
  • 1 cup shredded cheddar, Mexican, or pepper-jack cheese
  • 6 large flour tortillas
  • vegetable oil for frying
  1. If your shredded meat is dry, add it to a frying pan along with one cup of chicken or beef broth. Heat over medium heat until the meat is warm and moist.

  2. Place a tortilla on a plate or cutting board. Add about 1/4 cup of shredded meat to one end of the tortilla. Top with shredded cheese. (You may also add beans and/or rice if desired).

  3. Fold the end of the tortilla over the top of the filling. Then fold in the sides over the top, and begin rolling the chimichanga, continuing to fold in the sides as necessary.

  4. Pour about 1/2 inch of vegetable oil into a frying pan on the stove. Heat over medium until the oil is hot. Test it by tossing in a small breadcrumb and seeing if it sizzles and turns golden brown.

  5. Place one or two chimichangas into the hot oil, seam-side down. Fry until golden on the bottom. Rotate the chimichangas and fry on all sides until golden brown. Remove to a plate while you fry the rest.

  6. Serve immediately with sour cream, salsa, guacamole, lettuce, tomatoes, and any other toppings you would like.