Best 3 Chicken Or Beef Chimichangas Tex Mex Recipes

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Indulge in a culinary adventure with our guide to creating the ultimate Tex-Mex experience: chicken or beef chimichangas! Discover the secrets to crafting crispy, golden-brown tortillas filled with savory fillings, nestled in a bed of rich, flavorful sauce. We'll take you on a journey through the vibrant flavors of Tex-Mex cuisine, guiding you step-by-step to create this delectable dish that will transport your taste buds to the heart of the Lone Star State.

Let's cook with our recipes!

CHICKEN OR BEEF CHIMICHANGAS (TEX-MEX)



Chicken or Beef Chimichangas (Tex-Mex) image

Make and share this Chicken or Beef Chimichangas (Tex-Mex) recipe from Food.com.

Provided by Pneuma

Categories     Lunch/Snacks

Time 35m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 17

1/2 lb bacon, pieces
lard (or oil for sauteing and as needed)
1 small onion, diced
1 lb ground chicken (or beef)
2 tomatoes, chopped
1 (4 ounce) can green chilies, chopped and drained
1 teaspoon salt
1 1/2 teaspoons Mexican oregano
1 -2 teaspoon chili powder
2 tablespoons fresh cilantro, minced
12 flour tortillas, warmed
vegetable oil, for frying
shredded cheddar cheese (or queso Panela)
sour cream, as needed
salsa, as needed
shredded lettuce, as needed
sliced black olives, as needed

Steps:

  • In skillet, saute bacon and onions in lard for 3 minutes.
  • Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
  • Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
  • Place 1/2 cup meat filling on each tortilla.
  • Fold like a burrito with the ends tucked inside.
  • Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
  • Flip and brown other side. Drain on paper towels or strainer.
  • Serve on a plate and top with shredded cheese, sour cream, and salsa.
  • Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.

ALMOST-FAMOUS CHIMICHANGAS



Almost-Famous Chimichangas image

It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Mexi-sauce, for topping (recipe follows)
Shredded lettuce, for topping
Mexican rice, for serving
1/2 cup chopped onion
2 chopped garlic cloves
2 4-ounce cans chopped green chiles (drained and rinsed)
1 cup chicken broth
1/4 cup chopped cilantro

Steps:

  • Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  • Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  • Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

BEEF CHIMICHANGAS



Beef Chimichangas image

This recipe came from my favorite cookbook. It's called Step by Step cooking; Italian, Mexican and Chinese recipes. Hope you enjoy this as much as we do.

Provided by Miss Meliss

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 ounces chorizo sausage
1 lb ground beef
1/2 cup finely chopped white onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
12 flour tortillas (8 in.)
1 cup monterey jack cheese
vegetable oil

Steps:

  • Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute.
  • Add beef. brown 6 to 8 minute
  • Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat.
  • Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute.
  • Uncover, increase heat to med. Cook until liquid has evaporated.
  • Warm tortillas.
  • Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas.
  • Heat 1 inches oil in skillet over medium high heat.
  • Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.

Nutrition Facts : Calories 565.1, Fat 32.7, SaturatedFat 13.3, Cholesterol 93.2, Sodium 1083.7, Carbohydrate 35, Fiber 2.7, Sugar 3.4, Protein 31.2

Tips:

- Use fresh, high-quality ingredients for the best flavor. - Make sure the chicken or beef is cooked through before assembling the chimichangas. - Use a large skillet or griddle to cook the chimichangas so they have plenty of room to brown. - Don't overcrowd the skillet or griddle, or the chimichangas will not cook evenly. - Serve the chimichangas immediately with your favorite toppings, such as guacamole, salsa, sour cream, and cheese.

Conclusion:

Chimichangas are a delicious and versatile dish that can be made with a variety of fillings and toppings. They are perfect for a quick and easy weeknight meal or a fun weekend party. With a little planning, you can make chimichangas that everyone will love. So next time you're looking for a new Tex-Mex recipe, give chimichangas a try!

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