Reviewed: Apr. 25, 2012

These were very delicious, much tastier than I expected!These will definitely become a regular at our house! I used flour tortillas, as traditionally chimchangas as well as burritos are used. I omitted the vinegar. I served with sour cream and salsa!

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Reviewer:

KRISSYMAC

Reviewed: Apr. 18, 2012

These tasted great! However, as another reviewer said, getting those corn tortillas soft was MUCH harder than the recipe led on. After ruining several when they tore apart, I finally added more butter and turned the heat up more. They finally got soft. I also couldn't fit a whole 1/3 cup in each one and still close it all the way. I ended up using less in each. But, once I got it figured out, my husband & I loved eating them!

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Reviewer:

The Chef's Wife

Reviewed: Apr. 3, 2012

Loved this recipe! It was very easy and delicious. I keep a book of recipes that are my daughters favorite. She said "Mom, add this to my recipe book!" I did use flour tortillas instead of corn. Doesn't take as long to cook and we don't like corn tortillas. Added a bit more taco seasoning. Thanks!

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Reviewer:

sherry

Reviewed: Mar. 14, 2012

I thought it tasted great, I liked it a lot, will make again! Thanks! :)

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Reviewer:

Staci

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Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Ukiah, California, USA

Reviewed: Mar. 13, 2012

These are great and so simple to make! I followed the recipe with a few modifications, I used an entire pack of taco seasoning and flour tortillas instead of corn. We loved them and I have made them numerous times.

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Reviewer:

BrittAnn

Reviewed: Feb. 21, 2012

Loved them! Maybe add a little more spice next time.

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Reviewer:

Stephanie

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Feb. 8, 2012

These were very good. Made them for dinner tonight and the family gobbled them up. I did use flour tortillas rather than corn (just my preference). Will definitely use this recipe again. Thank you.

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Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Feb. 3, 2012

these were excellent! pretty simple to make as well! i will add a bit more of a spicy element to give it a kicked up feel for next time...

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Reviewer:

Dumbee cooks

Cooking Level: Beginning

Home Town: Eveleth, Minnesota, USA

Living In: Cloquet, Minnesota, USA

Reviewed: Jan. 24, 2012

Really really great!! I used Mission Soft Taco flour tortillas, (they come in a bag with purple trim), cause they're my favorite cause they are really thin and soft and taste great. The Chimichangas turned out great, though I left the chilis out, used less Oregano, and added taco sauce, and Cilantro. Everyone loved them!

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Reviewer:

Beka90

Reviewed: Nov. 19, 2011

Perfect. I took the advice of others and added one tablespoon of seasoning (although I made my own) and added just a couple tablespoons of salsa in with the beef. I made the tortillas as described below as well as just using the meat with chips and all the normal mexican toppings (guac, sour cream, salsa, etc). Both are wonderful.

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