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Mix up the classic Mexican dish with this shredded pork chimichanga! Carnitas rather than beef give this chimichanga recipe a twist your guests will love. Serve with sour cream, guac, queso, and salsa to bring this fried Mexican burrito to life!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine carnitas, pinto beans, onion, cilantro, and adobo sauce; mix well. Place about 1/2 cup of the meat-bean mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*

Instructions Checklist
  • In an extra-large skillet heat about 1/2 inch of vegetable oil over medium heat to 365°F. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through. Drain on paper towels.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, top chimichangas with crema, guacamole, queso fresco, and salsa.


To make tortillas easy to roll without cracking, wrap tortillas in paper towels; microwave on 100 percent power (high) for 1 to 1-1/2 minutes or just until warmed.

Nutrition Facts

685 calories; 39 g total fat; 11 g saturated fat; 5 g polyunsaturated fat; 14 g monounsaturated fat; 22 mg cholesterol; 1260 mg sodium. 424 mg potassium; 63 g carbohydrates; 10 g fiber; 4 g sugar; 23 g protein; 0 g trans fatty acid; 583 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 313 mg calcium; 5 mg iron;


1 Ratings
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