Golden Chi-Chi’s Baked Chicken Chimichangas Recipe You’ll Adore

Yourself craving a crispy, flavor-packed Chi-Chi’s baked chicken chimichanga that dances between comfort and excitement.

Mexican-inspired dishes always spark joy in my kitchen.

Golden, crunchy tortillas filled with tender, seasoned chicken that practically sing with zest.

This recipe brings restaurant-style magic right to your dinner table without complicated steps.

Each bite promises a delightful blend of textures and spices that’ll make you feel like a culinary pro.

Simple ingredients transform into something spectacular with just a little kitchen creativity.

You’ll want to bookmark this crowd-pleasing recipe that turns an ordinary meal into a celebration.

Reasons To Try Chi-Chis Baked Chicken Chimichangas

• Effortless Flavor Explosion: Packed with zesty spices like cumin, chili powder, and green chilies, these chimichangas deliver a mouthwatering taste adventure without complicated cooking techniques.
• Baked Brilliance: Unlike traditional deep-fried versions, these chimichangas are baked, offering a healthier alternative that still achieves a crispy, golden exterior with minimal oil.
• Speedy Weeknight Wonder: Ready in just 30 minutes from start to finish, this recipe provides a quick and satisfying meal perfect for busy families craving Mexican-inspired comfort food.
• Customizable Crowd-Pleaser: The simple base recipe allows endless topping variations, making it adaptable for picky eaters and a fun interactive dinner option that everyone can personalize.

What You Need For Chi-Chis Baked Chicken Chimichangas

• Shredded Chicken: Tender meat that forms the hearty core of the chimichangas, perfect for using leftover roasted or rotisserie chicken.
• Cheddar Cheese, Monterey Jack Cheese: Sharp and melty cheeses that add richness and creamy texture to the filling.

• Cumin, Chili Powder, Garlic Powder, Onion Powder: Warm and aromatic spices that create a classic Southwestern flavor profile.
• Salt, Pepper: Essential seasonings to enhance the overall taste of the dish.

• Tortillas: Large flour tortillas that provide a soft and pliable wrapper for the filling, easy to fold and bake.
• Sour Cream: Adds moisture and tanginess to the chicken mixture.
• Diced Green Chilies: Introduces a mild, bright pepper flavor to the filling.
• Melted Butter or Cooking Spray: Helps create a golden, crispy exterior when baking.

How To Make Chi-Chis Baked Chicken Chimichangas

Step 1: Fire Up The Oven

Get your oven roaring hot at 400F (200C). Grab a baking sheet and cover it with parchment paper or a silicone mat to prevent sticking.

Step 2: Create Flavor Explosion

• Tender shredded chicken
• Sharp cheddar cheese
• Creamy Monterey Jack cheese
• Cool sour cream
• Zesty green chilies
• Ground cumin
• Spicy chili powder
• Aromatic garlic powder
• Sweet onion powder
• Pinch of salt
• Dash of black pepper

Mix everything until the ingredients dance together in perfect harmony.

Step 3: Wrap Your Flavor Treasure

Lay out a soft tortilla and spoon a generous pile of your magical chicken mixture right in the center. Fold the sides in like you’re wrapping a delicious present, then roll it tightly into a compact burrito shape. Place each chimichanga seam-side down on your prepared baking sheet, making sure they don’t touch.

Step 4: Transform into Golden Delights

Brush the tops of your chimichangas with melted butter or give them a light spray of cooking oil. This will help them turn a beautiful golden brown. Slide the baking sheet into the hot oven and bake for 20-25 minutes until they’re crispy and look absolutely irresistible.

Step 5: Unleash The Feast

• Tangy salsa
• Creamy guacamole
• Extra sour cream
• Crisp shredded lettuce
• Fresh diced tomatoes

Serve immediately and watch everyone’s eyes light up with excitement!

Smart Tips For Chi-Chis Baked Chicken Chimichangas

• Customize Cheese Blend: Experiment with different cheese combinations like pepper jack or queso fresco for unique flavor profiles.
• Boost Protein Power: Add black beans or quinoa to the filling for extra protein and a nutritious twist.
• Make Ahead Magic: Prepare chimichangas in advance and freeze unbaked for quick weeknight meals; just add 5-10 minutes to baking time when cooking from frozen.
• Crisp Coating Trick: For extra crunchiness, roll chimichangas in crushed tortilla chips or panko breadcrumbs before baking.
• Dietary Swap Options: Use gluten-free tortillas and dairy-free cheese alternatives to accommodate different dietary needs.

Store And Warm Up Chi-Chis Baked Chicken Chimichangas

• Refrigerate: Place cooled chimichangas in an airtight container and store in the refrigerator for up to 3-4 days.
• Freeze: Wrap individual chimichangas tightly in plastic wrap, then aluminum foil. Store in the freezer for 2-3 months.
• Reheat Oven: Preheat oven to 350F, place chimichangas on a baking sheet, and warm for 10-15 minutes until heated through and crispy.
• Microwave Quick Fix: Heat refrigerated chimichangas for 1-2 minutes, but expect a softer texture compared to oven reheating.

Serve Chi-Chis Baked Chicken Chimichangas With These

• Ignite Flavor Fusion: Pair these crispy chimichangas with a zesty Mexican beer like Corona or Dos Equis, which cuts through the richness and complements the spicy chicken filling.
• Refresh with Salsa Verde Cocktail: Create a tangy margarita using salsa verde-infused tequila to echo the green chili notes in the dish, balancing the cheesy, crispy texture.
• Cool Down with Creamy Accompaniment: Serve a side of smooth, homemade avocado crema or green chile ranch dressing to provide a cool contrast to the hot, crunchy chimichangas.
• Enhance with Southwestern Slaw: Prepare a light cilantro-lime coleslaw with red cabbage and jalapeños to add crunch and brightness that elevates the overall meal experience.

Fun Twists On Chi-Chis Baked Chicken Chimichangas

• Spicy Southwest Fusion: Replace green chilies with diced jalapeños and add black beans for extra heat and protein. Sprinkle cayenne pepper into the filling for a bold kick.
• Mediterranean Chicken Wrap: Swap spices with oregano, basil, and paprika. Incorporate feta cheese and diced roasted red peppers for a Mediterranean-inspired version.
• Tex-Mex Ranch Crunch: Mix ranch seasoning into the chicken filling. Top with crushed tortilla chips before baking for added crunch and southwestern flavor.
• Vegetarian Veggie Blast: Substitute chicken with roasted sweet potatoes, corn, and bell peppers. Use pepper jack cheese and add quinoa for a hearty plant-based alternative.

Common Questions About Chi-Chis Baked Chicken Chimichangas

• What makes these chimichangas different from traditional deep-fried versions?

These chimichangas are baked instead of deep-fried, making them a healthier alternative that’s just as crispy and delicious. You’ll get all the flavor with less oil and fewer calories.

• Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor to the chimichangas. Simply shred the meat and use it as a quick substitute for freshly cooked chicken.

• Is this recipe good for meal prep?

Yes! These chimichangas can be assembled ahead of time and refrigerated before baking. You can also freeze them unbaked for a convenient make-ahead meal that’s ready to pop in the oven whenever you’re hungry.

• How can I make this recipe gluten-free?

Use gluten-free tortillas and ensure all your spices and seasonings are certified gluten-free. The rest of the recipe remains the same, so it’s easy to adapt for gluten-sensitive diets.

Chi-Chis Baked Chicken Chimichangas Recipe

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4.8 from 10 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Crispy, golden Chi-Chi’s Baked Chicken Chimichangas promise a Mexican-inspired feast without deep-frying guilt. Packed with tender chicken, melted cheese, and zesty seasonings, these chimichangas deliver restaurant-quality flavor straight from your kitchen.

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Ingredients

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Main Protein and Cheese:

• 2 cups cooked shredded chicken (rotisserie)
• 1 cup shredded cheddar cheese
• ½ cup shredded monterey jack cheese

Spices and Flavor Enhancers:

• ½ cup sour cream
• ¼ cup diced green chilies (canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Wrapping and Cooking:

• 6 large flour tortillas
• 2 tablespoons (30 milliliters) melted butter or cooking spray

Optional Serving Accompaniments:

• Salsa
• Guacamole
• Sour cream
• Shredded lettuce
• Diced tomatoes

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Instructions

1. Warm the culinary workspace by heating the oven to a toasty 400F (200C). Create a non-stick surface on a baking sheet using parchment paper or a silicone mat.
2. Craft the flavor-packed filling by thoroughly blending shredded chicken, cheddar and Monterey Jack cheeses, sour cream, green chilies, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a spacious mixing bowl until ingredients harmonize completely.
3. Transform tortillas into delectable parcels by positioning each flat, depositing a generous chicken mixture in the center. Expertly fold the sides inward, then roll tightly into a compact burrito-like configuration. Position each chimichanga with the sealed edge facing downward on the prepared baking sheet.
4. Enhance the exterior by delicately brushing or misting the chimichanga tops with melted butter, ensuring a golden, crisp finish. Slide the baking sheet into the preheated oven and roast for 20-25 minutes until the exterior achieves a beautiful bronzed appearance.
5. Present the piping hot chimichangas adorned with vibrant accompaniments like zesty salsa, creamy guacamole, tangy sour cream, crisp shredded lettuce, and fresh diced tomatoes for a complete flavor experience.

Notes

• Choose lean chicken breast for a healthier protein option that keeps the dish light and nutritious.
• Swap flour tortillas with whole wheat or low-carb tortillas to make the recipe more diet-friendly and increase fiber content.
• Experiment with different cheese blends like pepper jack or queso fresco for unique flavor variations that keep the dish exciting.
• Prepare the filling in advance and refrigerate for up to 24 hours, allowing flavors to meld and making meal prep easier during busy weeks.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 420
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 80 mg