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Beef Chimichangas
Yield: 4 servings
Prep: 10 minsCook: 10 minsTotal: 20 minutes
Ingredients
- 4 10-inch flour tortillas
- 1 1/3 cups heated Mexican Shredded Beef (see recipe here)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Pepper Jack cheese
- 2 cups heated Enchilada sauce (see recipe here)
- Vegetable Oil for frying
- Bull Dog clips
Instructions
- Heat vegetable oil to 350 degrees in a large heavy bottomed pan full enough to cover the chimichangas while cooking.
- Lay out the four tortillas and divide the heated (shredded beef) and two cheeses equally between them.
- Roll tightly from one side to the other and fold over each end and pinch closed with a bull dog clip.
- Fry a few at a time in hot oil until golden brown, about 4-5 minutes.
- Serve with heated enchilada sauce.
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Notes
The cooking time below does not include the time it takes to cook the Mexican Shredded Beef used in this recipe.
Find it online: https://www.afamilyfeast.com/beef-chimichangas/
