Beef Chimichangas (Baked or Air Fried)

Crispy Chimichanga recipe with juicy chili braised beef made in the air fryer or oven (AKA “Skinny Chimichangas!”) are restaurant delicious without all of the calories!

This chimichanga recipe is the beef version of my wildly popular Smothered Baked Chicken Burritos! They’re stuffed with optional cilantro lime rice and black beans, sharp cheddar cheese, juicy, spoon tender shredded beef that’s been braised with a caravan of rich, earthy, fiesta seasonings, then baked or air fried to golden, crispy perfection. Finally, the piece de resistance, is the smothering of green chili sour cream sauce that will have everyone swooning! These beef chimichangas are versatile (can be made with any of your favorite proteins such as beef barbacoa, carnitas, birria, etc.), and 100% make ahead and freezer friendly for an easy walk-in-the-door dinner! Serve this recipe with chips, salsa and guacamole and a side of pina colada fruit salad and Mexican rice (pictured) for the ultimate feast!

If you love everything Mexican food, don’t miss our beef, bean and cheese burritos, taquitos, chicken flautas or crispy baked beef or chicken tacos.

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HOW TO MAKE chimichangas VIDEO

Chimichanga FAQS

chimichanga recipe INGREDIENTS

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This chimichanga recipe is easy to make with everyday ingredients and spices instead of whole chilies. Let’s take a closer look at what you’ll need to make this recipe (full recipe measurements in the recipe card at the bottom of the post):

FOR THE CHIMICHANGAS

FOR THE CHIMICHANGA SAUCE

HOW TO MAKE chimichangas

• Step 1: Prepare the Mexican shredded beef. Follow the recipe instructions as written for the juiciest, most flavorful Mexican beef! In summary, you’ll spice rub the beef, sear, then add to the crockpot or InstantPot with the braising liquid ingredients. Pressure cook or slow cook on low for 8-10 hours until fall apart tender. You can prepare the beef up to 5 days in advance and it tastes even better!

• Step 2: Assemble the chimichangas. If using, layer each tortilla with ¼ cup rice and ¼ cup black beans down the center. Add a heaping ½ cup shredded beef, top with desired amount of cheese and roll up burrito style as illustrated below by first folding in the ends, then rolling the tortilla tightly over the filling.

• Step 3: Brush with oil. Brush the chimichangas lightly all over with olive oil or spray with nonstick cooking spray (olive oil works better).

• Step 4: Make the chimichanga sauce. Melt butter in olive oil in a medium saucepan, then, whisk in the flour and cook for a couple minutes. Slowly whisk in the chicken broth, followed by the spices. Bring to a simmer until thickened, then stir in the canned green chiles, shredded cheddar, and sour cream.

Step 5: Top and serve. Top each cooked chimichanga with the green chili sour cream sauce and any additional toppings you’d like, such as pico de gallo.

Topping ideas for chimichangas

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The toppings you choose for your baked beef chimichangas will depend on your personal tastes and preferences, so have fun making your own ideal explosion of fresh, tangy, crunchy, and creamy! Go as simple as just the green chili sauce or some of the most traditional toppings for chimichangas include:

• Guacamole: Lusciously creamy, tangy, salty and fresh guacamole adds vibrancy to the chimichangas. You have three options: 1) go simple by picking up store-bought in the deli section; 2) mash avocados with lime juice, garlic powder, onion powder, salt and pepper or 3) go all out with my favorite guacamole recipe made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes.
• Pico de gallo: This is fresh tomato salsa that adds a bright, punchy freshness. You can use my homemade pico de gallo recipe or store bought. You can make the salsa ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.
• Cilantro: If you skip the pico de gallo, load on some minced cilantro and tomatoes for a fresh, zesty flair.
• Salsa: Go with traditional restaurant style salsa, or salsa verde or chunky salsas with varying textures and flavors like my black bean corn salsa, avocado corn salsa, charred corn salsa, pineapple salsa, or mango salsa- all SO good!
• Sour cream or Greek yogurt: The refreshing, bright, silky creaminess of the sour cream or Greek yogurt compliments and cut through the crunchy, cheesy, earthy richness.
• Lettuce: Use shredded iceberg lettuce to add a refreshing crunch to the chimichanga and helps balance the richness of the other ingredients.
• Cheese: Sharp cheddar adds a savory and melty layer to the chimichanga. You can also add a showering of cotija for a salty finish. It is traditionally found with the specialty cheeses and should be readily available.
• Jalapenos: Fresh jalapenos or pickled jalapenos for their fabulous pickled tang are both great options. I particularly love these sweet and spicy pickled jalapeños from Trader Joes. They are similar to candied jalapenos but a little less sweet AKA perfection.
• Hot Sauce: Pass around the hot sauce for an easy, delicious way to customize heat.

BEEF

• Beef Barbacoa (Crockpot): Crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice.
• Beef Birria: This viral beef boasts an explosion of complex earthy, smoky, savory, slightly spicy, juicy, addictiveness in each and every saucy bite. The beef is stewed until fall apart juicy tender in a from scratch adobo sauce made from chilies, onions, garlic, tomatoes and toasted spices including peppercorns, cumin seeds, coriander seeds, cloves, bay leaves and cinnamon.
• Taco meat: It’s packed with flavor from browning the meat with sautéed onions, garlic and homemade taco seasoning, then combined with refried beans and salsa – the filling becomes hearty yet creamy all at the same time – pure savory comfort food at its most addicting.

CHICKEN

• Shredded Mexican Chicken (Crockpot): This is one of my most popular recipes! Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken that’s dripping with flavor and SO tender.
• Honey Lime Salsa Verde Chicken (Crockpot): This is another all-time reader’s favorite. It’s bright, tangy, zesty with just the right amount of kick all balanced by a hint of honey.
• Chicken Adobado: Use the chicken portion of my Chicken Birria Tacos. The chicken is braised with homemade adobo sauce made with dried chilies, onions, garlic, tomatoes and toasted spices for complex, rich flavor that is out of this world.
• Quick Mexican Chicken: This shortcut Mexican chicken is done in 10 minutes! It seasons rotisserie chicken with robust spices, fire roasted tomatoes, tomato paste and green chilies.
• Chicken Tinga: This option is also super quick and easy made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce.
• Quick Ground Turkey (from my tacos): It’s quick, easy, healthy and packed with flavor – you won’t even miss the beef with my secret ingredient!

PORK

• Carnitas (Crockpot): Juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice all finished in the oven to create glorious caramelized crispy burnt ends.
• Chipotle Sweet Pulled Pork: A Café Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.
• Salsa Verde Pork (Crockpot): This recipe is inspired by the aforementioned chicken but in a juicier pork version. It is tangy, flavorful with just the right amount of kick all balanced by a hint of honey.

VEGETARIAN ALTERNATIVES:

• Tofu: Use extra firm tofu that is well drained; you will need 3 cups. To drain tofu, place it in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes then sauté with the taco seasonings while crumbling. You can add a little enchilada sauce or salsa for moisture.
• Veggies: Use any combo of your favorite veggies such as cooked sweet potatoes, black beans, zucchini and/or corn. Sauté them with taco seasonings. You can add a little enchilada sauce or salsa for moisture.
• Beans: Mix black beans or chickpeas with any of your favorite cooked veggies to equal 3 ½ cups.

CHEESE

I wouldn’t swap out the sharp cheddar as its robust flavor compliments the richness of the beef, but you can combine it with:

• Pepper Jack: a derivative of Monterey Jack, flavored with sweet peppers, rosemary, garlic, habanero chilies and jalapeños – yum! Like Monterey Jack, it also melts well.
• Colby Jack: produced almost identically to Monterrey Jack but is seasoned with annatto (derived from seeds of the achiote tree) so its mild, slightly sweet and nutty.
• Oaxaca cheese: has a mellow, buttery flavor similar to Monterey but melts more easily with a mozzarella-like texture.
• Asadero: is Oaxaca’s cousin that isn’t quite as moist. It’s a mild, excellent melting cheese with a creamy-smooth, velvety texture.

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