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
Scale
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
