Almost-Famous Chimichangas
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Total Reviews: 33
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By mona1117_8500197
middletown, CT
on June 11, 2013
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The chimichangas came out DELICIOUS! I made them Saturday night and it's tuesday and the leftovers are still amazing! In fact, I found the flavors to be better with time, even though the tortilla is now soft like an enchilada. I had no issue with the cinnamon like the other reviewers. I couldn't even taste it once everything was combined.
I was not a fan of the mexi sauce though. My bf had that task, and he swears he followed it exactly, but we both agreed it wasn't that great and probably won't make it next time.
This recipe made 6 good sized chimichangas. I made 4 and froze 2 after they were wrapped in the tortilla but before cooking. These are very filling and delicious! One will probably be enough...but you will def wish you had room for another!
By murray.family
on June 07, 2013
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DO NOT HESITATE to make these, they are completely delicious. I have fried them and baked them, used the mexi sauce or my own homemade sauce and they are great no matter what you do to them. I'm not a big cinnamon fan but that is what sets them apart. Put it in there the first time! I still do and love it. They also freeze well (pre baked. They can be time consuming to make but if you chop / prep & cook everything first, then lay out all your tortillas on the counters, table etc. and walk around with each ingrediant you will cut the time in half. Hubby and dinner party approved!
By raymond wonk. y
on May 31, 2013
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I found adding red onions seeped in lime adds a refreshing zing. But not cooked. I think they call it some thing my spell check won't let write its French?
By dmk_1159480
Dane, WI
on March 20, 2013
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it was good but i agree with the other reviewers who said the cinnamon was weird.
By Redox
on January 24, 2013
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It took a little more than the stated time to make, even with my wife helping but they were delicious. The butter/oil mixture gave the tortillas a delicious faux-fried texture that surprised me. I'm freezing two of them so I'm curious how they'll re-heat at a future time. This was a great way to use up some rotisserie chicken quarters from Costco and I will definitely make this tasty dish again.
By gardenqueen_112...
Olympia, WA
on April 30, 2012
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This is so good! It takes longer than an hour to make for this non-professional cook but it's so worth it! It's very impressive and will wow your crew. You pat yourself on the back after making this. I make this often.
By beachhousedog1
on April 10, 2012
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Outstanding! Make sure you make the Mexi sauce. Took me longer than the recipe stated but totally worth it. mmmmmmmm
By jengd
Clemmons, NC
on November 21, 2011
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I can't say I ever had the original but I made these right after I received the mag. with the recipe in it and they're fantastic! I made them again when our parents came to visit and they all loved them! DEFINITELY a keeper!
By denae duesler
on July 29, 2011
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Delicious!
By pipnpix
on July 02, 2011
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Definitely a keeper. My 9 year old made the sauce by herself and while she doesn't usually like cumin and some of the other spices she loved this recipe. Like another reviewer said, I didn't like the sauce much on it's own but on the chimi it's great. Used a dash of cinnamon, was happy I didn't use more, it was just enough. Loved the crisp texture, a really nice dish.