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Chimichangas are a quick, easy dinner that looks like you spent hours making it. They have shredded beef mixed with sautéed onions and peppers. Add canned green chilies and green enchilada sauce and then thicken with flour. Wrap in a flour tortilla and fry in coconut oil. YUM!


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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mexican


  • 3 lbs. Cooked, Shredded Beef
  • 2 Tbsp. Butter
  • 1 Large Onion
  • 1 Yellow or Orange Bell Pepper
  • 4 Tbsp. Flour
  • 1 tsp. Garlic Powder
  • 2 tsp. Salt
  • 1 tsp. Cumin
  • 4 oz. Canned Green Chilies
  • 28 oz. Green Enchilada Sauce
  • 2 Cups Coconut Oil
  • 12 Flour Tortillas, 12 inch
  • 1 Head Romaine Lettuce chopped
  • 2 Tomatoes chopped
  • 1/2 Cup Sour Cream
  • 1/2 Cup Guacamole
  • 1 Cup Cheddar or Monterey Cheese grated


  • Slice and cook the onion and pepper in butter.
  • Add the flour and spices and cook for 3 minutes, stirring often.
  • Add green chilies, enchilada sauce and cooked, shredded beef.  Stir until everything is heated and begins to thicken.
  • Heat oil and reduce heat to medium high.
  • Fill one four tortilla with 1/2 cup of meat mixture and wrap like a burrito.
  • Place in the hot oil, flap side down and cook on all sides until brown.
  • Plate the chimichanga and add a side of Romaine lettuce, chopped tomatoes, a scoop of sour cream and guacamole.
  • Optional, Top the chimichanga with grated cheese while hot.
Keyword Beef, Onions, Peppers, Tortillas
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