Name: Chi-Chi’s Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken breast; 1 cup salsa; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 can (4 ounces) diced green chilies, drained; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 8 large flour tortillas; 2 tablespoons unsalted butter, melted; Sour cream; Guacamole; Additional salsa; Chopped fresh cilantro

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Introduction

Chi-Chi’s Baked Chicken Chimichangas are a deliciously crispy and cheesy twist on a classic Mexican favorite. These baked chimichangas are filled with a flavorful chicken mixture and baked to golden perfection, making them a perfect meal that’s easy to prepare and sure to please the whole family.

Chi-Chi's Baked Chicken Chimichangas Recipe - Recipe Image

Ingredients

2 cups shredded cooked chicken breast
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4 ounces) diced green chilies, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
8 large flour tortillas
2 tablespoons unsalted butter, melted
Sour cream (for serving)
Guacamole (for serving)
Additional salsa (for serving)
Chopped fresh cilantro (for garnish)

Instructions

Step 1: Preheat the oven to 400°F (204°C) and allow it to fully heat before baking.
Step 2: In a large mixing bowl, combine shredded chicken, salsa, cheddar cheese, Monterey Jack cheese, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly to ensure even distribution of all ingredients.
Step 3: Lay out each flour tortilla flat on a clean surface. Place a generous amount of the chicken filling in the center of each tortilla.
Step 4: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a sealed burrito shape for each chimichanga.
Step 5: Arrange the rolled chimichangas seam-side down on a baking sheet lined with parchment paper or lightly greased.
Step 6: Brush the tops of the chimichangas evenly with the melted butter to help them crisp and brown.
Step 7: Bake in the preheated oven for 20 to 25 minutes, or until the tortillas are crisp and golden brown.
Step 8: Remove from the oven and let the chimichangas cool briefly before serving. Garnish with sour cream, guacamole, extra salsa, and chopped fresh cilantro if desired.

Tips & Variations

For extra crunch, brush the chimichangas with a little olive oil instead of butter before baking.
Feel free to add black beans or corn to the filling for added texture and flavor.
Use spicy salsa or add a pinch of cayenne pepper to the filling for a bit more heat.
To make ahead, assemble the chimichangas and freeze on a baking sheet before transferring to a freezer-safe bag. Bake directly from frozen, adding extra cooking time.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for about 10-15 minutes to keep the tortillas crispy. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, you can substitute shredded beef, pork, or even a plant-based protein if you prefer. Adjust seasoning as needed to complement the meat choice.

Can I freeze these chimichangas before baking?

Absolutely. Prepare and roll the chimichangas, then freeze them on a baking sheet before transferring to a freezer-safe bag. When ready to bake, place them directly in the oven, adding extra baking time to ensure they are heated through.