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This was great! I used black beans rather than refried, to make it a bit healthier, and it went over wonderful! I doubled it, put it in the freezer, and we had it last week for dinner. I only reheated it for 30 minutes (because I had defrosted them) and it was great. Fast easy recipe. Thanks!
At first I didn't think this would be that great but I was wrong! As simple as is seems, it was great! I traded the refried beans for black beans but I'm sure that didn't change it much. It was easy, tasted great and my boyfriend loved it! No toppings were needed and we both had seconds!
This is definately a keeper!! Everyone at the table agreed these were great!! The only change I made was that I used vegetarian refried beans. I wasn't sure about the size of the tortillas so I bought the really big (burrito) ones and a smaller one. First I tried the smaller one and they worked OK, but I decided to switch to the big ones and they worked a lot better. I actually got 11 out of the batch and froze 6 for a later date. Really easy and quick to put together. Thanks Sherri35!!
Sorry to say I didn't get to try it - I had teenagers in the house who all went back for seconds, and all gave it a 5 star rating. It was very easy to prepare. The only change I made was to use Mexican 4 blend cheese instead of the Monterey Jack. Definately a keeper.
Sherri35,Thank you so much for this fast and simple to make recipe,it is a delicious meal,I love Mexican or Southwestern food better than any other and ths was sooooo good.Thanks,Darlene
I have made this multiple times and just love the recipe. You can change it up so many different ways.
Made this for dinner last night. So tasty!!!!!
These were so Delicious! They tasted so much better than the ones you pay so much for at a Mexican restaurant! Next time we will be making them with my husbands homemade salsa! Thanks for such a great recipe!
Just had your Chimichangas for dinner tonight. I cut the recipe in half because I didn't have enough tortillas. I cooked a turkey yesterday so I used that instead of chicken, couldn't tell the difference. I used Pepper Jack Cheese in 4 of them and Med. Chedder in 2. I ate one with Chedder first and it was good. Then I tried one with the Pepper Jack cheese, and it was Super Good! You had it right all along -- Pepper Jack is where it's at! I put mine on a cookie sheet, brushed with a little butter and baked at 400. They were crisp the way I like them and ready in about 20 minutes. I learned that from Miss Annie's "Oven-Fried Chicken Chimichangas" #28148 (I like hers very much also.) Thank you so much for such a good recipe!
WOW!! These chimichangas are dynomite. I used a medium heat red salsa and followed the recipe to the tee; well, almost, I used a colby/jack cheese instead of the pepper jack only because that's what I had on hand. Having used a medium-heat salsa, it was plenty spicy. Next time I'll be sure to have the pepper jack, but will use a mild salsa with it. My whole family enjoyed these and have already aked for a repeat performance. This made enough so DH can take a couple to work for his lunch tomorrow. Thanks Sherri35 for sharing your super recipe.