Chi-Chi’s Baked Chicken Chimichangas Recipe
Chi-Chi’s Baked Chicken Chimichangas are a delicious, crispy baked twist on the classic deep-fried chimichanga. Filled with seasoned shredded chicken, two types of cheese, and flavorful spices, these chimichangas are rolled in flour tortillas, brushed with butter, and baked to golden perfection. Served with sour cream, guacamole, salsa, and fresh cilantro, they make for a tasty and satisfying Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 chimichangas 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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
Chimichangas
- 8 large flour tortillas
- 2 tablespoons unsalted butter, melted
For Serving
- Sour cream
- Guacamole
- Additional salsa
- Chopped fresh cilantro
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) and allow it to fully preheat, ensuring it reaches the right temperature for crisp and even baking.
- Prepare Filling: In a large mixing bowl, combine the shredded cooked chicken, salsa, shredded cheddar and Monterey Jack cheeses, diced green chilies, ground cumin, chili powder, garlic powder, onion powder, and salt. Mix thoroughly to evenly distribute all the flavors throughout the filling.
- Assemble Chimichangas: Lay out each flour tortilla flat. Place a generous amount of the prepared filling in the center of each tortilla. Fold the sides inward and then roll tightly from the bottom to the top, forming a sealed burrito shape to hold the filling securely inside.
- Arrange for Baking: Line a baking sheet with parchment paper or lightly grease it. Position each rolled chimichanga seam-side down on the baking sheet to prevent them from unrolling during baking. Brush the tops of each chimichanga evenly with the melted unsalted butter to promote browning and crispiness.
- Bake: Place the baking sheet in the preheated oven. Bake the chimichangas for 20 to 25 minutes until the tortillas become crisp, golden brown, and slightly puffed.
- Rest and Serve: Remove the chimichangas from the oven and allow them to cool briefly. Serve garnished with sour cream, guacamole, additional salsa, and freshly chopped cilantro for added flavor and freshness.
Notes
- Using cooked shredded chicken breast makes this recipe quick and easy, and you can use rotisserie chicken for convenience.
- Ensure the tortillas are tightly rolled and sealed to prevent filling from spilling during baking.
- Brushing with melted butter helps achieve a crispy, golden crust but can be substituted with olive oil for a different flavor profile.
- Customize the level of heat by adjusting the amount of chili powder or using a spicy salsa.
- Make ahead by assembling chimichangas and refrigerating before baking; bake just before serving for best results.
Keywords: baked chimichangas, chicken chimichangas, Mexican baked recipes, easy chimichanga recipe, healthy chimichangas, cheesy chimichangas
