Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

I love the chimichangas at a local Mexican restaurant and this is my attempt to duplicate them. They really turned out good and the whole family loved them!


  1. In small saucepan, bring broth, vinegar, chili powder and cumin to a boil. Reduce heat; simmer and stir for 2 minutes. Set aside.
  2. Place beef roast in slow cooker set on low. Pour broth mixture over roast; cook for 6 to 8 hours. Shred beef.
  3. Preheat oven to 5oo degrees.
  4. Brush both sides of each tortilla with melted butter. With slotted spoon, fill center third of each tortilla with shredded beef; fold sides up over filling and secure with toothpick, leaving ends open. Place chimichangas folded side up in 9 x 13 inch baking pan (to avoid crowding chimichangas, you may want to use two baking pans).
  5. Bake in preheated oven for 7-8 minutes or until golden brown.
  6. Drizzle white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.


Most Helpful

Great chimis! The meat was very tender and the tortillas became nice and crisp from the butter during baking. I used salsa con queso as the cheese and topped mine with sour cream, guacamole and salsa. Yummy! **Made for Spring PAC 2009**

rickoholic83 March 29, 2009

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