Chi-Chi’s Baked Chicken Chimichangas Recipe
If you’ve ever craved restaurant-style Tex-Mex at home, let me introduce you to the absolute magic of Chi-Chi’s Baked Chicken Chimichangas. These golden, crispy bundles are loaded with a creamy, savory chicken filling, melted cheese, a hint of spice, and just the right amount of tang, all wrapped up in warm, pillowy tortillas. Baked (not fried!), they’re a lighter yet still totally satisfying spin on the classic, and a guaranteed crowd-pleaser for any weeknight dinner or fun gathering.
Ingredients You’ll Need
Here’s the beauty of Chi-Chi’s Baked Chicken Chimichangas: the ingredient list is wonderfully simple, but each player brings depth, color, and unforgettable flavor. Grab these kitchen staples, and you’re already halfway to Tex-Mex bliss!
- Shredded Chicken: Tender, cooked chicken soaks up all the seasoning and stays juicy in every bite.
- Shredded Cheddar or Monterey Jack Cheese: Melts beautifully, making the filling irresistibly gooey and flavorful.
- Sour Cream: Adds a creamy, tangy richness that perfectly balances out the spices.
- Salsa or Enchilada Sauce: Brings zesty flavor and a little moisture for a succulent filling—choose your favorite for a custom kick.
- Ground Cumin: Delivers that earthy warmth you expect from any great Tex-Mex dish.
- Chili Powder: Provides subtle heat and smokiness.
- Garlic Powder: For a mellow, savory backbone in each bite.
- Onion Powder: Rounds out the flavors and brings a gentle sweetness.
- Salt and Pepper: Essential for making all the other flavors pop just right.
- Large Flour Tortillas: Soft and sturdy—ideal for wrapping without breaking.
- Melted Butter or Oil: Brushed over the wraps, it gives that bakery-worthy golden crisp in the oven.
- Optional Toppings: Lettuce, tomatoes, olives, extra sour cream, guacamole—elevate your chimichangas with these delicious finishing touches!
How to Make Chi-Chi’s Baked Chicken Chimichangas
Step 1: Mix Up the Filling
Start by grabbing a big mixing bowl and tossing in your shredded chicken, shredded cheese, sour cream, salsa or enchilada sauce, and all those wonderful spices (cumin, chili powder, garlic and onion powders, plus a good pinch of salt and pepper). Stir it all together until the mixture is completely combined, creamy, and evenly mixed. Seeing the colorful filling come together is a little preview of the deliciousness ahead!
Step 2: Prep the Tortillas
To keep your tortillas from cracking when you roll them, warm them briefly in the microwave—about 15 to 20 seconds under a damp paper towel usually does the trick. You want them soft and pliable so they’ll wrap snugly around that glorious filling without tearing.
Step 3: Fill, Fold, and Roll
Lay out a tortilla, scoop about half a cup of filling into the center, and then fold in the sides before rolling it up tightly burrito-style. The goal is to tuck in all that creamy, cheesy goodness so nothing spills out. Repeat with the rest of your tortillas and filling, and then line up your soon-to-be chimichangas, seam-side down, on a baking sheet that you’ve lightly greased or lined with parchment paper.
Step 4: Brush and Bake
For classic Chi-Chi’s Baked Chicken Chimichangas crispiness, brush the tops of each wrap with melted butter or a little oil. This is what transforms them from soft bundles into golden, crunchy masterpieces in the oven. Bake at 400°F (200°C) for 20 to 25 minutes, until the tops are deeply golden and the aroma has the whole house hungry.
Step 5: Serve and Savor
Right out of the oven, these piping hot chimichangas are ready for their big finish—piling on your favorite toppings! Whether you love the freshness of lettuce and tomatoes or can’t resist creamy guacamole and sour cream, now’s your moment to have fun and dig in.
How to Serve Chi-Chi’s Baked Chicken Chimichangas
Garnishes
What’s a chimichanga without vibrant, flavorful garnishes? For the full Chi-Chi’s Baked Chicken Chimichangas experience, I love adding a generous handful of shredded lettuce, sweet diced tomatoes, briny black olives, a spoonful of cool sour cream, and a big scoop of guacamole. These toppings bring contrast and freshness, transforming each crunchy bite into a mini fiesta.
Side Dishes
Round out your Tex-Mex spread with traditional favorites like Spanish rice, refried or black beans, or a bright corn salad. A simple homemade pico de gallo or some tortilla chips with salsa on the side make it a true Chi-Chi’s Baked Chicken Chimichangas night worth celebrating!
Creative Ways to Present
Try slicing each chimichanga in half on a diagonal and arranging them on a platter layered with chopped greens and colorful veggies for a party-ready look. Or go fun and casual by wrapping each one in parchment and serving with little cups of dipping sauces—kids and adults alike will love this build-your-own Tex-Mex adventure.
Make Ahead and Storage
Storing Leftovers
Got extras? Store any leftover Chi-Chi’s Baked Chicken Chimichangas in an airtight container in the fridge. They’ll stay tasty for up to three days—just make sure to let them cool to room temperature first so they hold up their signature texture.
Freezing
Want to plan ahead? Assemble your chimichangas but don’t bake them. Instead, wrap each unbaked bundle tightly in foil or plastic wrap, pop them in a freezer bag, and freeze for up to two months. Bake straight from frozen whenever Tex-Mex cravings strike (just add a few extra minutes to the bake time)!
Reheating
To bring back the crispiness, reheat leftover chimichangas uncovered in a 375°F (190°C) oven for about 10-12 minutes, or until heated through and crunchy on the outside. The microwave works for speed, but the oven wins for that irresistible crunch every time.
FAQs
Can I use rotisserie chicken for the filling?
Absolutely! Rotisserie chicken is flavorful, juicy, and shreds beautifully, making it a total time-saver for Chi-Chi’s Baked Chicken Chimichangas.
What if I want it spicier?
To turn up the heat, simply add chopped jalapeños, use a spicy salsa or hot enchilada sauce, or even sprinkle in a pinch of cayenne to the filling before mixing.
Are there gluten-free options?
You can absolutely make this dish gluten-free by using your favorite large gluten-free tortillas—just be aware their texture may be slightly different but still delicious.
What cheese melts best for these chimichangas?
Both cheddar and Monterey Jack work well, but Monterey Jack is especially creamy and smooth, so it’s a favorite if you love that extra-melty pull.
Can I assemble Chi-Chi’s Baked Chicken Chimichangas ahead of time?
Yes! Assemble them up to a day in advance, cover tightly, and refrigerate until you’re ready to bake. They make dinner extra easy on busy nights.
Final Thoughts
There’s nothing quite like biting into a warm, crispy, flavor-packed Chi-Chi’s Baked Chicken Chimichanga straight from your own oven. Gather your favorite toppings, invite family or friends, and treat yourself to some home-cooked Tex-Mex comfort. I can’t wait for you to try these and make them a staple in your kitchen. Happy baking and even happier eating!
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Chi-Chi’s Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 6 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Chi-Chi’s Baked Chicken Chimichangas are a Tex-Mex delight, featuring a flavorful chicken and cheese filling wrapped in a crispy tortilla. Perfect for a satisfying family dinner or entertaining guests.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa or enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For Assembly and Toppings:
- 6 large flour tortillas
- 2 tablespoons melted butter or oil (for brushing)
- Optional toppings: chopped lettuce, diced tomatoes, sliced olives, sour cream, guacamole
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling: In a large bowl, mix the shredded chicken with cheese, sour cream, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper until well combined.
- Assemble the Chimichangas: Warm the tortillas in the microwave, then spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides and roll up tightly like a burrito.
- Bake: Place the chimichangas seam-side down on a baking sheet, brush the tops with melted butter or oil, and bake for 20–25 minutes until golden brown and crispy.
- Serve: Serve hot with your favorite toppings.
Notes
- You can make these ahead and freeze unbaked. To reheat, bake from frozen at 375°F for 30–35 minutes.
- For a spicier version, add chopped jalapeños or use hot salsa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
