Beef Chimichangas (Horneados o fritos al aire)

Crispy, golden parcels of beef filled tortillas that delight the taste buds and bring family together.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 500

Main Ingredients

6 pieces burrito size tortillas (10-inch) Opt for flour tortillas for a soft wrap. Corn tortillas for a gluten-free option.
1 cup freshly shredded sharp cheddar cheese Feel free to use Monterey Jack or a dairy-free substitute.
2 tablespoons olive oil Avocado oil can be used for a hint of richness.
1 tablespoon unsalted butter Margarine can be a substitute but flavor will differ.
2 cups low sodium chicken broth Use vegetable broth for a vegetarian version.
1/2 teaspoon cumin Smoked paprika can be used for different flavor.
1/2 teaspoon chili powder Adjust to taste; substitute with paprika for milder flavor.
1/4 teaspoon salt Adjust based on personal taste.
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 can mild chopped green chilies (4-ounce) Diced jalapeños can be used for more heat.
1/2 cup shredded sharp cheddar cheese For topping.
1/2 cup sour cream Greek yogurt can be a healthy swap.
1 tablespoon lime juice Fresh lime juice is preferred over bottled.
to taste hot sauce or cayenne pepper Adjust according to heat tolerance.

Optional Ingredients

1 cup cilantro lime rice or regular rice Quinoa or cauliflower rice are healthy alternatives.
1 cup black beans or pinto beans Use canned for convenience or cook dried beans for freshness.
3 tablespoons flour Use gluten-free flour if needed.
optional toppings: pico de gallo or tomatoes, cilantro, guacamole, salsa, sour cream, hot sauce Customize to taste.

Preparation

Prepare Mexican Shredded Beef according to your favorite recipe directions. Refrigerate leftovers in juices and reheat before use.
Preheat your oven to 400°F. Line a baking sheet with foil and place a baking rack on top if baking.
For assembly: Layer each tortilla with 1/4 cup rice and 1/4 cup beans down the center. Add heaping 1/2 cup shredded beef and desired cheese. Roll it up, tucking in the ends.
Lightly brush the chimichangas with olive oil or spray with nonstick cooking spray.

Cooking

To bake: Arrange chimichangas seam side down on the rack. Bake for 18-20 minutes until golden and crispy. Broil for additional crispiness if desired.
To air fry: Place chimichangas seam side down in batches in the air fryer basket. Air fry at 375°F for 5-6 minutes, flip, then air fry for an additional 4-5 minutes.

Making the Sauce

In a medium saucepan, melt butter with olive oil over medium heat. Whisk in flour, cooking for 2 minutes.
Gradually add chicken broth and spices, stirring continuously until thickened. Remove from heat and mix in green chilies, cheese, sour cream, and lime juice, adding hot sauce to taste.

Serving

Top your chimichangas with Green Chili Sour Cream Sauce and desired toppings. Serve hot and enjoy!

Don’t overfill tortillas to avoid difficulty rolling. Ensure they crisp up well for desired texture. Use good quality cheese for the best flavor.