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Author Notes: This is the first thing we make after Thanksgiving with the leftover turkey--my husband's favorite, so much so, we cook turkey other times of the year just to have leftover turkey to make these. What is a chimichanga? A fried burrito. —weshook
Makes 10 chimichangas
- 2 tablespoons oil
- 1/2 medium onion, diced
- 1 clove of garlic, minced
- 4 cups diced or shredded cooked turkey
- 10 ounces can of roasted green chiles or five green chiles, diced
- salt and pepper to taste
- 10 10-inch flour tortillas
- oil for frying
- lettuce, tomatoes, onions, cheese, salsa, sour cream, etc. for garnish
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook until softened. If using fresh green chiles, add them now too.
- Add the turkey to the pan and if using canned green chiles, add them now. Stir to combine. Season with salt and pepper to taste. Remove from heat.
- In a large frying pan, heat oil about 1/2 inch deep over medium heat.
- If your tortillas are stiff, you will want to warm them over a gas burner or in a dry pan on low heat. Place about 1/10 of the turkey mixture (about 1/2 cup) on one of the tortillas in a strip about 1/4 from the edge of the tortilla closest to you. Roll that edge tightly over the filling (not too tight or the tortilla will tear), fold in the edges and roll up. Repeat with remaining tortillas. I usually roll three and then place them in the hot oil to fry while I roll the next three. Turn when one side is nicely browned.
- Remove from the pan and place in a pan lined with absorbent paper towels to drain while you fry the others. You can place the pan in a warm oven to keep warm until the rest are fried. Serve with the garnishes so everyone can top the chimichangas as desired. You can also serve topped with heated enchilada sauce and sprinkled with cheese for enchilada-style chimichangas.