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
Scale
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.
