Reviewed: Apr. 14, 2010

VeryTasty, I added onion & garlic pouder and some hickory smoked jalipeno peppers that I dried, I skiped the first part and just put it in a crock pot on high for about 3 hrs. then on low for another 3 hrs. till the meat shreaded with 2 forks... It takes some time but it was better than any Mexican joint that we have gone to... Take the time and be creative when wraping, place some cheese in the center of a 10in. wraper top with meat no more than what the wraper will cover when you bring 1 edge over to center, rotate a little and fold top edge to center, repeat until you have a 5 sided peace. I brushed mine with spiced oil (EVOO chili garlic onion cumin pouders ect.) to taste and baked at 450 10-15 min. You can even finish on a grill insted of baking...

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Reviewer:

Rich from NY

Cooking Level: Expert

Reviewed: Mar. 29, 2010

Wonderful! I made these with leftover meat from a pork shoulder and added a can of green chilis. I had no idea that they could be this crispy from the oven, but they turned out perfect! Plus much less greasy than deep frying.

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Reviewer:

Brittney

Reviewed: Mar. 13, 2010

I would give this 10 stars if it was an option. This is a very good ,very tasty recipe and easy to make. I usually have leftovers so I use them to make quesadillas the next day! I get requsets for this recipe everytime I make it and best of all rav reviews! I do the whole recipe in my slow cooker and cook on high for a minimum of 5 hours, then shredd the meat and cook for another hour. I also finely chop an onion and 3 garlic cloves and add in at the beginning of cooking. Thnak you for sharing this, it has definately become one of my favorites!

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Reviewer:

hwiggins

Cooking Level: Expert

Home Town: Buford, Georgia, USA

Living In: Latina, Lazio, Italy

Reviewed: Mar. 6, 2010

OMG! the best recipe ever! these thing were delicious!

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Reviewer:

laurasmiles661

Reviewed: Mar. 5, 2010

SOOOOOOO easy and soooooo good! Made thses for a friend and for little kids and they all loved them! I even made some with chicken and beans. You can truly stick anything in these babies and have a simple and yummy dinner for your family. Goes amazing with spanish rice as well!

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Reviewer:

LuluS

Reviewed: Feb. 27, 2010

I had left over brisket that I needed to use, and this was a great way. I loved that brushing the tortillas with butter and baking them produced such a crispy shell, without all of the grease of frying. Didn't lessen the fat count, but it didn't taste greasy at all. Great recipe!

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Reviewer:

jbracey

Reviewed: Feb. 27, 2010

Well, I had to make some modifications based on what ingredients I had on hand, but the end result was delicious. Earlier this week, I made the shredded beef in my slow cooker by sprinkling a packet of dry beefy onion soup mix over the roast and pouring about 1/2c water and 2-3 tablespoons BBQ sauce in with it. 6 hours on low and it was delicious just as it was for sandwiches. For the beans, I made my own refried beans by combining butter, salt, cumin, water, and black beans in a small saucepan and cooking till they turned into paste. I also made a white cheese sauce to top the chimis, by making a basic bechamel sauce and adding white cheddar cheese, salt, pepper, and paprika. These were FANTASTIC. My husband, who is not a fan of Mexican food, loved these when prepared this way. I love crispy chimichangas but usually when I get them in a restaurant, they are full of grease and I get a stomach ache after eating them. These had the same crunch as restaurant style chimis, without the grease. Excellent. Will definitely make again.

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Reviewer:

Sweets

Reviewed: Feb. 22, 2010

Very good! I made the meat in the slow cooker by putting the roast, broth, red wine vinegar, and spices (I added oregano and some ground ancho chilis) in all at once and then cooking for 8 hours on low. Skipped the first step of browning the meat. I did not brush the tortillas with melted butter to save on calories. Instead I assembled the chimichangas, then sprayed a little cooking spray on them. They crisped up beautifully. Thanks :)

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Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Feb. 17, 2010

I'll give this my husband's rating, although mine probably would have been 3 stars. If I make this again I'll use a little less chili powder and a little more cumin powder. I did as another reviewer did, and cooked the meat in a pressure cooker - really saved time with this. I also added cheese inside the chimichangas as well as on the outside. Maybe a sauce on top (other than salsa) would have made it better.

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