Go Back

Chimichanga Recipe with Leftover Chicken, Pork or Beef

Quick and easy Chimichangas made with your leftover meat! Use Chicken, pork, or beef to fill your Chimichanga, then fry or bake them up for a nice crispy tortilla. They are so flavorful and different every time depending on what meat you choose to use!


  • 1 lb Shredded Seasoned Chicken, Pork, or Beef
  • 1 cup Chicken or Beef Broth if needed
  • 6 large Flour Tortillas
  • 1 cup Shredded Cheese
  • Oil for Frying


  • Warm up your shredded mean in a frying pan, add a cup of chicken or beef broth is your meat is a little dry. Meat should be warm and moist.
  • Grab a tortilla, place it on a hard flat surface and add about ¼ cup of shredded meat to on side of the tortilla. Add cheese and other desired fillings including rice or beans if you would like.
  • Fold one end of the tortilla over the top of the filling, the fold the sides over the top. Continue folding until the chimichanga is secure and no fillings can escape.
  • Heat a ½ inch of vegetable oil in the frying pan over medium heat. Watch it close to be sure that it doesn't get too hot. Fry your chimichanga until golden on all sides! Remove from heat and let rest.
  • Serve with sour cream, salsa, guacamole, lettuce, tomatoes, and any other toppings you would like!