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Beef Chimichangas (Baked or Air Fried)
This chimichanga recipe is the beef version of my wildly popular Smothered Baked Chicken Burritos! They're stuffed with optional cilantro lime rice and black beans, sharp cheddar cheese, juicy, spoon tender shredded beef that's been braised with a caravan of rich, earthy, fiesta seasonings, then baked or air fried to golden, crispy perfection. Finally, the piece de resistance, is the smothering of green chili sour cream sauce that will have everyone swooning! These beef chimichangas are versatile (can be made with any of your favorite proteins such as beef barbacoa, carnitas, birria, etc.), and 100% make ahead and freezer friendly for an easy walk-in-the-door dinner! Serve this recipe with chips, salsa and guacamole and a side of pina colada fruit salad and Mexican rice (pictured) for the ultimate feast!
👥 6 Servings⏱️ Prep & Cook: 7h 30m⏳ Prep: 30 min🔥 Cook: 7h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- saucepan
- whisk
📝 Preparation Steps
1
Beef
2
Prepare Mexican Shredded Beef according to recipe directions (click HERE for recipe). The beef can be made ahead of time and refrigerated in the juices, then reheated before using (tastes even better this way!). Drain any excess liquid from beef before using.
3
Chimichangas
4
If baking: Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.
5
Assemble: If using, layer each tortilla with 1/4 cup rice and 1/4 cup black beans down the center. Add a heaping ½ cup shredded beef, top with desired amount of cheese and roll up burrito style (fold in the ends then roll over filling). If baking, place burritos seam side down on the prepared baking sheet. If air frying, place seam side down on parchment paper (or any flat surface will work).
6
Add oil: Brush the chimichangas lightly all over with olive oil or spray with nonstick cooking spray (olive oil works better).
olive oil2 tablespoons
7
COOK
8
To bake: Bake for ⏱️ 18-20 minutes at 400 degrees F or until golden. Broil to desired crispiness, flip over and broil the other side until golden. Meanwhile, make the sauce.
Hot sauce or cayenne pepper to tasteHot Sauce
9
To air fry: Working in batches, line chimichangas in the air fryer basket seam side down without touching. Air fry at 375 degrees F for approximately ⏱️ 5-6 minutes, or until golden and crispy on the top. Flip over, and air fry for an additional ⏱️ 4-5 minutes or until golden and crispy. Meanwhile, make the sauce.
Hot sauce or cayenne pepper to tasteHot Sauce
10
SAUCE
Hot sauce or cayenne pepper to tasteHot Sauce
11
Melt butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for ⏱️ 2 minutes. Reduce heat to low, then gradually whisk in the chicken broth and spices. Bring to a simmer until thickened, about ⏱️ 2-3 minutes.
olive oil2 tablespoonsflour3 tablespoons
12
Remove from heat and stir in the green chilies, followed by the cheese a handful at a time, followed by the sour cream and lime juice. Add hot sauce to taste (optional).
cup sour cream1/2Sour creamlime juice1 tablespoonHot sauce or cayenne pepper to tasteHot Sauce
13
TO SERVE
14
Top chimichangas with Green Chili Sour Cream Sauce and desired toppings. Dig in!
cup sour cream1/2Sour creamHot sauce or cayenne pepper to tasteHot Sauce
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