If you have been craving a flavor-packed, crispy, and undeniably satisfying dish, you have to try the Chi-Chi’s Baked Chicken Chimichangas Recipe. This delightful Mexican-American classic takes tender shredded chicken, melty cheese, and a medley of spices wrapped inside a warm, golden tortilla, then baked to perfection. It’s a fantastic way to enjoy all the indulgent excitement of deep-fried chimichangas but with a lighter, oven-baked approach that still delivers on texture and taste. Once you make this recipe, it just might become your new favorite go-to meal for any occasion!
Ingredients You’ll Need
These ingredients are straightforward but come together beautifully to create the perfect balance of creamy, cheesy, and spiced flavors with a satisfying crispy finish. Each element plays a vital role in layering the taste and texture of your Chi-Chi’s Baked Chicken Chimichangas Recipe.
- 2 cups cooked and shredded chicken breast: Provides tender protein and the main star of this dish, ideally from rotisserie chicken for convenience.
- 1 cup shredded cheddar cheese: Adds a sharp, melty bite that balances the mildness of the chicken.
- 1 cup shredded Monterey Jack cheese: Brings creamy, gooey goodness that blends beautifully with cheddar.
- 1 small onion, finely chopped: Gives subtle sweetness and a slight crunch for texture contrast.
- 1 can (4 oz) diced green chiles: Introduces a mild heat and gentle tang that awakens the flavor.
- 1/2 cup sour cream: Adds smooth creaminess that keeps the filling moist and rich.
- 1/2 teaspoon ground cumin: Provides an aromatic earthiness essential for Mexican-inspired dishes.
- 1/2 teaspoon chili powder: Brings smoky warmth and subtle spice notes.
- 1/2 teaspoon garlic powder: Enhances the savory depth without overpowering the other flavors.
- 6 large flour tortillas (burrito size): The sturdy yet tender wrap that holds the filling and crisps up beautifully in the oven.
- 2 tablespoons melted butter or olive oil spray: Ensures a golden, crispy outer layer without frying.
- Optional toppings (salsa, guacamole, sour cream, chopped cilantro): Fresh additions for personalization and vibrant final flair.
How to Make Chi-Chi’s Baked Chicken Chimichangas Recipe
Step 1: Prepare the Filling Mixture
Start by combining the shredded chicken, both cheeses, finely chopped onion, diced green chiles, sour cream, and the mix of ground cumin, chili powder, and garlic powder in a large bowl. Mixing these ingredients well is key to ensure every bite bursts with flavor and creamy texture. The sour cream adds richness, while the spices create that unmistakable Mexican flair.
Step 2: Warm the Tortillas
Warming the tortillas for a few seconds in the microwave or on a skillet makes them pliable and prevents cracking when you roll your chimichangas. This simple step helps maintain the perfect shape and ensures each chimichanga is neatly wrapped, ready for baking.
Step 3: Assemble the Chimichangas
Spoon an equal amount of the chicken and cheese mixture into the center of each tortilla. Fold the sides in snugly, then roll from the bottom up, forming a tight burrito shape. The tight wrapping is essential to keep the filling inside while baking, letting the flavors meld and the tortilla crisp up beautifully.
Step 4: Prepare for Baking
Place each rolled chimichanga seam-side down on a parchment-lined or lightly greased baking sheet. Brush the tops generously with melted butter or give them a quick spray of olive oil vapor. This step is the secret to that golden brown, crispy finish that makes these chimichangas so irresistible without the need for frying.
Step 5: Bake to Perfection
Bake in a preheated 400°F oven for 20 to 25 minutes, until the tortillas are golden and crisp. For an extra crispy touch, you can broil them for 1-2 minutes at the end of baking—just watch closely to prevent burning. The result is a crunchy shell enveloping a ooey-gooey, flavorful filling that will have everyone asking for seconds.
How to Serve Chi-Chi’s Baked Chicken Chimichangas Recipe
Garnishes
Top your chimichangas with dollops of creamy sour cream, fresh salsa for a tangy kick, rich guacamole, or sprinkle with chopped cilantro for a bright herbal note. These garnishes add freshness and balance out the richness of the baked filling, enhancing the overall experience.
Side Dishes
Consider serving these chimichangas alongside Mexican rice, refried beans, or a crisp green salad dressed simply with lime and olive oil. These sides complement the hearty chimichangas beautifully and turn the meal into a complete, satisfying dinner.
Creative Ways to Present
For a fun twist, slice the chimichangas in half to showcase the cheesy filling and arrange them on a platter with dipping sauces. Alternatively, place one whole chimichanga on a plate nestled in a shallow pool of your favorite enchilada sauce for added sauciness and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. This makes for an excellent next-day meal that you can easily reheat without losing too much crispness.
Freezing
You can freeze unbaked chimichangas by wrapping each one tightly in plastic wrap and then placing them in a freezer bag. When you want to enjoy them, bake from frozen—just add about 10 extra minutes to the baking time for perfect results.
Reheating
To reheat, place leftover chimichangas on a baking sheet and warm them in the oven at 350°F for 10-15 minutes until heated through and crisp again. Avoid microwaving if you want to maintain that coveted crunchy texture.
FAQs
Can I use other types of meat in the Chi-Chi’s Baked Chicken Chimichangas Recipe?
Absolutely! You can substitute shredded beef, pork, or even a plant-based protein to suit your preference. Just adjust the cooking time for meat that may require additional preparation.
Is it necessary to use both cheddar and Monterey Jack cheeses?
Using both cheeses adds complexity to the flavor and texture, but you can certainly use just one if that’s what you have on hand. Monterey Jack provides creaminess, while cheddar offers a sharper bite.
How can I make these chimichangas spicier?
Add diced jalapeños, a pinch of cayenne pepper, or use a spicier chili powder to increase heat. Topping with spicy salsa or hot sauce is another delicious option.
Can I make these chimichangas gluten-free?
Yes, by substituting the flour tortillas with gluten-free tortillas, you can easily make this recipe suitable for gluten-sensitive diets without sacrificing taste.
What sides pair best with Chi-Chi’s Baked Chicken Chimichangas Recipe?
Mexican rice, refried beans, or a fresh corn salad complement the dish exceptionally well. Feel free to add a crisp side salad for a lighter balance.
Final Thoughts
You really can’t go wrong with the Chi-Chi’s Baked Chicken Chimichangas Recipe. It’s approachable, packed with flavor, and perfect for anyone who loves a crispy, cheesy Mexican-inspired dish without the fuss of deep frying. Once you try it, you’ll wonder how you ever enjoyed chimichangas any other way. So go ahead, gather these simple ingredients, and treat yourself to a homemade delight that’s sure to become a beloved favorite!
Print
Chi-Chi’s Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Nut-Free
Description
These Chi-Chi’s Baked Chicken Chimichangas are a delicious, healthier twist on the classic fried favorite. Packed with a flavorful blend of shredded chicken, melted cheeses, and zesty spices wrapped in flour tortillas and baked to crispy perfection, this recipe offers an easy Mexican-American main course perfect for a weeknight dinner or casual gathering.
Ingredients
Filling
- 2 cups cooked and shredded chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
Wrap and Topping
- 6 large flour tortillas (burrito size)
- 2 tablespoons melted butter or olive oil spray
- Optional toppings: salsa, guacamole, sour cream, chopped cilantro
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the chimichangas.
- Prepare the filling: In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, finely chopped onion, diced green chiles, sour cream, ground cumin, chili powder, and garlic powder. Mix thoroughly until all ingredients are well blended.
- Warm the tortillas: Slightly warm the flour tortillas either in the microwave for about 20 seconds or on a skillet for a few seconds on each side to make them more pliable and easier to roll without tearing.
- Assemble the chimichangas: Spoon an equal amount of the chicken mixture into the center of each tortilla. Fold the sides inward, then roll up from the bottom tightly to secure the filling inside, forming a burrito shape.
- Prepare for baking: Place each chimichanga seam-side down on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Brush with butter or oil: Lightly brush the tops with melted butter or spray with olive oil to help them brown and crisp up in the oven.
- Bake to crispness: Bake the chimichangas in the preheated oven for 20 to 25 minutes, until the tortillas are golden brown and crispy.
- Serve: Remove from the oven and serve hot, topped with your choice of salsa, guacamole, sour cream, and chopped cilantro for added flavor.
Notes
- To save time, use rotisserie chicken instead of cooking chicken breasts from scratch.
- For extra crispiness, broil the chimichangas for 1-2 minutes at the end of baking—watch carefully to prevent burning.
- You can freeze the unbaked chimichangas and bake them from frozen, adding approximately 10 minutes to the cooking time.
