Kaccy's Chimichangas

"I'm posting this as requested. This is something I make for my family. It is very versatile; use ground beef, roast or my favorite; shredded chicken. I love to use the Velveeta in mine. It gives it a richer flavor. It is one of the many dishes I learned to make while working at a local Mexican Restaurant. I have never written the recipe down, so most of this is estimated. If you have a problem, let me know and we will make changes."
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Ready In:


  • 1 lb lean ground beef, seasoned your way (I use Mexican seasoning) or 1 lb chicken breast, cooked and shred them in the blender (I use Mexican seasoning)
  • 1 (4 ounce) can green chilies, diced
  • 1 (10 3/4 ounce) can cream of chicken and mushroom soup
  • 1 (14 1/2 ounce) can tomatoes, diced (I use a Mexican blend)
  • 1 onion, chopped
  • 12 teaspoon minced garlic
  • 1 jalapeno, sliced (optional)
  • 2 lbs Velveeta cheese, small chucks (I use Mexican blend) (optional)
  • 14 cup milk, less if you want a thicker cheese sauce (use this only if you are using Velveeta)
  • 1 (20 ounce) package flour tortillas
  • 1 teaspoon olive oil
  • Pam cooking spray
  • Garnish

  • salsa (I use Pace thick and chunky)
  • lettuce, shredded
  • tomatoes, chopped
  • low-fat sour cream
  • guacamole
  • cheddar cheese, shredded (if you are not using Velveeta)
  • serve with chips
  • salsa


  • Preheat oven 400°.
  • Sauté onions, garlic and jalapeños until onions are soft.
  • Add meat, brown and season; drain.
  • Set aside in warm place.
  • In a large mixing bowl, combine Velveeta cheese, milk (if using cheese and milk), soup, canned diced tomatoes and green chiles; mix well.
  • Microwave on high for 6 minutes, stirring every 2 minutes until melted.
  • Spray 9x13-inch baking dish with Pam.
  • Warm each tortilla in microwave for 30 seconds or so (makes them easier to work with).
  • Place a tortilla on plate then add another tortilla on top of it, lapping it half way, as to make the tortilla longer.
  • Spoon beef in middle of tortillas, roll and place seam side down, in baking dish; continue until mixture is done (I make 4 large).
  • Pour a portion of sauce over tortillas; place in oven for 10 minutes (just to warm).
  • Remove from oven and place a dollop of sour cream and guacamole on each individual chimi.
  • Garnish with lettuce and tomato.
  • You can also prepare on individual plates.
  • Just place chimi on plate pour cheese sauce over it and place in microwave for a couple of minutes to warm.
  • Dollop and garnish.
  • I use the remainder of cheese sauce to mix with my salsa.
  • Makes a good queso (cheese dip).

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  1. This whipped up really easily and makes a good weeknight supper. I ended up with a lot of extra sauce, so that could probably be cut in half. I used a little taco seasoning in the ground beef and that worked well. Thanks Kaccy for sharing your recipe!


My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.
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