Chi-Chi’s Baked Chicken Chimichangas are a lighter take on the classic deep-fried favorite. Packed with flavorful shredded chicken, creamy cheese, and zesty seasonings, these baked delights offer a crisp golden exterior with all the satisfying flavors of traditional chimichangas. Perfect for family dinners or casual gatherings, this recipe is a healthier yet indulgent treat!
Why You’ll Love This Recipe
- Healthier option: Baked instead of fried, making it a lighter choice without compromising flavor.
- Easy to make: Simple steps with everyday ingredients you likely already have.
- Customizable: Adapt the filling to suit your tastes or dietary preferences.
- Crispy and satisfying: Baking still achieves a golden, crispy tortilla with less mess.
- Perfect for any occasion: Ideal for weeknight dinners or as a party favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded)
- Flour tortillas
- Cream cheese (softened)
- Shredded cheese (cheddar, Monterey Jack, or your choice)
- Salsa or diced tomatoes with green chilies
- Taco seasoning
- Green onions (optional, for garnish)
- Olive oil or melted butter (for brushing)
- Optional toppings: Sour cream, guacamole, or additional salsa
Directions
- Preheat oven: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning until well combined.
- Assemble the chimichangas: Lay a tortilla flat and spoon the filling into the center. Fold in the sides and roll tightly to form a burrito-like shape.
- Brush with oil: Place the rolled chimichangas seam-side down on the baking sheet. Brush the tops lightly with olive oil or melted butter for crispiness.
- Bake: Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
- Serve: Top with sour cream, guacamole, or salsa, and garnish with green onions if desired.
Servings and Timing
- Servings: 6 chimichangas
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Variations
- Spicy kick: Add diced jalapeños or a dash of hot sauce to the filling.
- Vegetarian: Swap the chicken for black beans, corn, and sautéed peppers.
- Protein alternatives: Use shredded beef, pork, or tofu instead of chicken.
- Cheese options: Experiment with pepper jack, queso fresco, or mozzarella.
- Mini chimichangas: Use smaller tortillas to create bite-sized versions, perfect for appetizers.
Storage/Reheating
- Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven or air fryer for 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
- Freezing: Wrap each chimichanga in plastic wrap, then place in a freezer-safe bag. Bake directly from frozen, adding 5-10 minutes to the cooking time.
FAQs
Can I use corn tortillas instead of flour tortillas?
Corn tortillas can be used, but they may crack when folded. Warming them first can help prevent this.
Can I make the filling ahead of time?
Yes, the filling can be prepared up to 2 days in advance and stored in the refrigerator.
How do I keep the chimichangas from unrolling during baking?
Place them seam-side down on the baking sheet and ensure they’re rolled tightly.
Can I air fry these instead of baking?
Yes, air fry at 375°F for 8-10 minutes, flipping halfway through, for a crispy finish.
What’s the best way to shred chicken?
Use two forks to pull apart cooked chicken breasts or thighs, or use a stand mixer with the paddle attachment for faster shredding.
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient option for this recipe.
Can I make this recipe dairy-free?
Use dairy-free cream cheese and cheese alternatives to accommodate dietary restrictions.
What side dishes pair well with these chimichangas?
Serve with Mexican rice, refried beans, or a simple side salad for a complete meal.
How can I make these chimichangas extra crispy?
Brush them generously with olive oil or butter and bake on a wire rack for better airflow.
Are these suitable for meal prep?
Yes, assemble and freeze them unbaked, then cook as needed for quick and easy meals.
Conclusion
Chi-Chi’s Baked Chicken Chimichangas offer all the indulgent flavors of a classic chimichanga without the guilt. Easy to make, adaptable, and utterly delicious, they’re sure to become a family favorite. Pair them with your favorite Mexican-inspired sides and enjoy this crispy, cheesy, and satisfying meal any night of the week!
PrintChi-Chi’s Baked Chicken Chimichangas
Inspired by the famous Chi-Chi’s restaurant, these baked chicken chimichangas are crispy on the outside, filled with a flavorful chicken and cheese mixture, and a healthier take on the classic deep-fried dish. Perfect for a Tex-Mex night at home, they’re easy to make and even easier to devour!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
- For the Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup diced green chilies (canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- For the Chimichangas:
- 6 large flour tortillas
- 2 tablespoons melted butter or cooking spray
- For Serving (Optional):
- Salsa
- Guacamole
- Sour cream
- Shredded lettuce
- Diced tomatoes
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, diced green chilies, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Assemble the Chimichangas:
- Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture into the center.
- Fold the sides in, then roll the tortilla tightly into a burrito shape.
- Place the rolled chimichangas seam-side down on the prepared baking sheet.
- Bake the Chimichangas:
- Brush the tops of the chimichangas with melted butter or spray them lightly with cooking spray.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Serve:
- Serve the chimichangas hot with your favorite toppings like salsa, guacamole, sour cream, shredded lettuce, and diced tomatoes.
Notes
- You can substitute cooked ground beef or shredded pork for the chicken.
- Add refried beans or rice to the filling for extra heartiness.
- To make them spicy, add diced jalapeños or a dash of hot sauce to the filling.