Oh, weeknights. You know those evenings when the clock is ticking, the kids are buzzing (or maybe you are!), and the thought of cooking feels like climbing Mount Everest? Yeah, me too! That’s where my absolute favorite kind of recipe comes in – the ones that prove you can whip up something totally delicious and satisfying without a million ingredients or a culinary degree. This chimichanga recipe is a shining star in my collection of 20-Ingredient Easy Dinner Recipes (No Fuss). Seriously, it’s like a little bit of dinnertime magic that’s ready faster than you can decide what to order in. I can’t tell you how many times this recipe has swooped in to save the day when dinner felt impossible.
Why You’ll Love These 20-Ingredient Easy Dinner Recipes (No Fuss)
Seriously, what’s not to love about this recipe? It hits all the right notes for those busy nights:
- Super Speedy: We’re talking dinner on the table in under 30 minutes, folks!
- Seriously Simple: Packed with flavor, but uses ingredients you probably already have. Minimal fuss, maximum taste!
- Family Favorite: The crispy, savory goodness is a hit with everyone, making it a perfect easy dinner choice.
- Totally Versatile: So many topping options mean you can tailor it to picky eaters or your own craving!
Gather Your 20-Ingredient Easy Dinner Recipe Ingredients
Alright, let’s get down to business! For these awesome chimichangas, which totally fit the bill for our 20-Ingredient Easy Dinner Recipes (No Fuss) category, you’ll need to grab a few things. Don’t worry, it’s all pretty standard pantry stuff!
For the Filling:
- 1/4 cup bacon grease or olive oil (whatever you have handy!)
- 2 cups shredded cooked beef, pork, or chicken (leftovers are perfect here!)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cans (4 ounces each) chopped green chiles (for that little kick!)
- 1 large peeled boiled potato, diced
- 1 teaspoon salt
- 1-1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 2 tablespoons minced fresh cilantro
For Assembly and Frying:
- 12 flour tortillas (about 12 inches wide), warmed so they’re nice and pli able
- Oil for frying – you’ll need a decent amount to get them nice and golden!
Optional Toppings (Because who doesn’t love toppings?):
- Shredded cheddar cheese
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Chopped tomatoes
- Lime wedges
Simple Steps for 20-Ingredient Easy Dinner Recipes (No Fuss)
Alright, party people, let’s get these chimichangas made! This feels like the heart of our 20-Ingredient Easy Dinner Recipes (No Fuss) mission. It’s seriously straightforward, so don’t sweat it!
Think of it in three easy peasy stages: makin’ the filling, rollin’ ’em up, and makin’ ’em crispy. You got this!
Making the Flavorful Filling
First things first, grab a big skillet and get that bacon grease (or olive oil, no judgment!) shimmering over medium heat. Toss in your shredded meat, diced onion, and minced garlic. Let that get happy for a minute, then throw in your chopped tomatoes and those precious cans of green chiles. Now for the magic: the diced potato, salt, oregano, chili powder, and cilantro go in. Give it all a good stir and let it bubble away until most of the liquid cooks off, usually just about 2 to 3 minutes. It’ll smell amazing!
Assembling and Frying Your Chimichangas
Time to roll! Grab those warmed tortillas – warming them makes them super flexible, trust me. Spoon about half a cup of that yummy filling onto each one, just a little off-center. Fold up the edge closest to the filling, then tuck in the sides, and roll it up tight, like a little flavor bomb. If it feels like it might unroll, a toothpick can be your best friend here. Then, in your hot oil (aim for 375°F, or 190°C – an electric skillet or fryer is great for this), carefully drop in your rolled-up chimichangas. Fry them until they’re a beautiful golden brown on all sides, turning them gently. Once they’re looking gorgeous, plop them onto paper towels to drain off any extra oil. We want crispy, not greasy!
Serving Your Easy Dinner
And there you have it! Your glorious, crispy chimichangas are ready for their close-up. Pile them high with whatever tasty toppings you’ve gathered – cheese, sour cream, guac, salsa… the works! A little squeeze of lime right at the end is just perfection.
Tips for Perfect 20-Ingredient Easy Dinner Recipes
Making these chimichangas a total win is all about a couple of little tricks! When you’re tackling these as part of your 20-Ingredient Easy Dinner Recipes (No Fuss) quest, keep these in mind. First off, warming your tortillas is key. Pop them in a dry skillet for a few seconds on each side, or wrap them in a damp paper towel and microwave for about 30 seconds. This makes them super pliable and less likely to crack when you roll them up. Also, don’t skimp on the oil for frying! You want enough so the chimichangas can get all evenly golden and crispy without sticking to the bottom. And make sure that oil is good and hot before you carefully drop them in – a little patience here really pays off!
Ingredient Notes and Substitutions
When you’re making these, don’t stress if you don’t have *exactly* what’s listed. That’s the beauty of a “no fuss” meal, right? For the bacon grease, plain old olive oil or vegetable oil works perfectly fine for sautéing the veggies. If you’re short on time and don’t have leftover cooked meat, a rotisserie chicken is your absolute best friend here – just shred it up! And for the green chiles, if you can’t find the canned ones, a couple of finely diced jalapeños (seeds removed for less heat) can add a nice little kick without a fuss. The goal is always easy and delicious!
Frequently Asked Questions About Easy Dinner Recipes
Got questions about these quick and easy dinner ideas? I’ve got you covered!
Can I make the chimichanga filling ahead of time?
Absolutely! For another shortcut on those busy nights, you can totally prep the filling a day or two in advance. Just store it in an airtight container in the fridge. When you’re ready for dinner, just warm it up on the stove and proceed with assembly and frying. It makes putting together a family meal even quicker! If you’re looking for more tips on planning ahead, check out how to create a meal plan that actually works.
Are there any ways to make this an even quicker dinner?
For the ultimate quick dinner hack, lean on store-bought shortcuts! Using rotisserie chicken is a huge time-saver for the filling. And if you’re really in a pinch, some places sell pre-made taco meat that could work in a pinch, though homemade is always best for flavor. The goal is always an easy dinner without sacrificing taste! Sometimes starting a low-carb diet plan can feel overwhelming, but simple recipes like this are a great place to begin.
Can I bake these instead of frying them?
You know, you *can* bake them, but honestly, it just doesn’t give you that signature crispy chimichanga crunch that we all love. If you’re set on baking, brush them lightly with oil and bake them at around 400°F (200°C) until they’re golden brown and crispy, but they won’t be quite the same. For the best result, frying is the way to go for this recipe!
How do I store leftovers?
Leftovers are great, but chimichangas are best enjoyed fresh because that crispy shell can get a bit soggy if stored too long. If you do have extras, let them cool completely, then pop them into an airtight container in the fridge for a day or two. To reheat, try popping them in a toaster oven or air fryer for a few minutes to bring back some of that crispiness!
Storing and Reheating Your Easy Dinner
So, you’ve got some delicious chimichangas left over? Lucky you! While they’re truly best enjoyed piping hot and super crispy right after frying, they do store okay for a bit. Let them cool down completely first – this is super important to avoid a soggy situation later. Pop them into an airtight container and stash them in the fridge. They should be good for about a day or two, max. When you’re ready to reheat, skip the microwave if you can! It tends to make them a little soft. Instead, try your toaster oven or an air fryer. A few minutes at around 350°F (175°C) should help bring back some of that glorious crispiness. You could also try a quick pan-fry in a little oil, but honestly, the toaster oven or air fryer is usually easiest for that “almost fresh” texture.
Estimated Nutritional Information
Just a heads-up, these numbers are estimates and can change based on the exact ingredients you use. For these yummy chimichangas, you’re looking at roughly 343 calories, 13g of fat, 16g of protein, and 41g of carbohydrates per serving. For more tasty recipes and ideas, check out my recipe collection!
Share Your 20-Ingredient Easy Dinner Recipe Experience
So, how did these easy chimichangas turn out for you? I’d absolutely love to hear all about it! Drop a comment below with your thoughts, your experience, or any little twists you added. If you loved it as much as I do as part of my 20-Ingredient Easy Dinner Recipes (No Fuss) plan, give it a star rating! And if you tried any fun topping combos, spill the beans! For more chats and ideas, you can always reach out!
Easy Chimichangas
Ingredients
Equipment
Method
- In a large skillet, heat bacon grease over medium heat. Add shredded meat, diced onion, minced garlic, chopped tomatoes, chopped green chiles, and diced potato. Stir in salt, dried oregano, chili powder, and minced cilantro. Simmer until the liquid has reduced, about 2 to 3 minutes.
- To assemble, place about 1/2 cup of the filling off-center on each warmed tortilla. Fold up the edge nearest the filling. Fold in both sides, then roll up the tortilla tightly. If needed, secure with a toothpick.
- In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C). Carefully place the rolled chimichangas in the hot oil. Cook until golden brown on all sides, turning as needed. Drain on paper towels.
- Serve your chimichangas with your choice of optional toppings.
Nutrition
Notes
Tried this recipe?
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Master of Meal Planning Systems
My approach to meal planning comes from eight years as an Army quartermaster, coordinating food distribution for military bases housing thousands. I learned that feeding people successfully requires systematic thinking, resource optimization, and contingency planning that most home cooks never consider.
When my paramedic husband’s shift work collided with my demanding construction project management schedule, traditional dinner routines became impossible. Instead of surrendering to takeout chaos, I deployed the same strategic frameworks I’d used to feed entire battalions, scaling them down for busy families.
My signature “Battalion Batch System” transforms Sunday afternoons into precision operations. I’ve documented over 160 meal plans that account for variables most planners ignore: spoilage rates by seasonal humidity, backup ingredient lists for supply disruptions, and rotation schedules that prevent family palate fatigue.
My expertise extends to corporate wellness programs and school district consulting, designing scalable low-carb systems for large operations. When I’m not doing competitive target shooting or planning my garden’s crop rotation for maximum food security, I’m proving that meal planning isn’t about inspiration – it’s about infrastructure. Build reliable systems, and good nutrition becomes automatic rather than accidental.