This delectable shredded beef is perfection! My family absolutely loves this easy Chicken Chimichangas recipe! While waiting for the oil to heat up, warm the tortillas in the microwave for 10 – 20 seconds. Return from Chimichanga Recipe to More Mexican Food Recipes Wonderful served stuffed into a warm flour tortilla. Roll the tortilla into a burrito shape. Could also be made in the crock pot. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is … A large flour tortillas filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Once you learn how to make chimichangas, you’ll want to expand your plethora of Mexican recipes to mix and match with different menu items. An authentic Mexican recipe from the book Mexican Cookery by Barbara Hansen. If you would like to truly experience an authentic chimichanga and you live in Massachusetts, then Casa Blanca Mexican Restaurant is the place for you! These are a big hit with my family and I’m sure they will be with yours as well. You can also use this delicious beef to make tacos or even enchiladas. Recipe is easily doubled, or tripled. To make the Chimichangas: Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat, until shimmering. The possibilities are endless! Get my recipe for Slow Cooker Mexican Shredded Beef here! Serve your chimichangas immediately with sour cream, guacamole and rice and beans. This recipe makes a lot of meat for chimichangas, so if you don't want to make them all at once, you can freeze part of it for up to two months, then defrost and reheat to make more chimichangas another day. Fill with a few tablespoons of shredded beef and about 1/4 cup of shredded cheese.