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Chi-Chi’s Baked Chicken Chimichangas Recipe

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4.3 from 24 reviews

Chi-Chi’s Baked Chicken Chimichangas are a delicious, crispy, and flavorful Mexican-American dish featuring tender shredded chicken mixed with cheese, salsa, and spices, all wrapped in warm flour tortillas and baked to golden perfection. This recipe offers a healthier alternative to traditional deep-fried chimichangas without sacrificing crispiness or flavor, perfect for a satisfying family meal or casual gathering.

  • Total Time: 35 minutes
  • Yield: 6 chimichangas

Ingredients

Filling

  • 2 cups cooked shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/4 cup diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste

Assembly

  • 6 large flour tortillas
  • Cooking spray

For Serving

  • Sour cream
  • Guacamole
  • Extra salsa

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray with cooking spray to prevent sticking.
  2. Make the Filling: In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, cumin, chili powder, garlic powder, and cayenne pepper if using. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated and the chicken is evenly coated with the seasonings.
  3. Warm the Tortillas: Warm the flour tortillas in the microwave for 20-30 seconds or wrap them in damp paper towels and heat for 45 seconds. This makes them more pliable and easier to roll without tearing.
  4. Assemble the Chimichangas: Place about 1/3 cup of the chicken mixture in the center of each tortilla, leaving about 2 inches of space on all sides. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly from bottom to top. Place seam-side down on the prepared baking sheet.
  5. Prepare for Baking: Generously spray the tops and sides of each chimichanga with cooking spray. This ensures they’ll develop a beautiful golden-brown color and crispy texture while baking.
  6. Bake to Perfection: Bake for 15-20 minutes, or until the chimichangas are golden brown and crispy on all sides. Flip them halfway through cooking time for even browning. The internal temperature should reach 165°F (74°C).
  7. Serve: Remove from oven and let cool for 2-3 minutes before serving. Serve immediately with sour cream, guacamole, and additional salsa on the side.

Notes

  • Choose large, fresh, and pliable flour tortillas to prevent cracking during rolling.
  • Do not overfill the chimichangas to avoid bursting during baking.
  • Roll tightly and place seam-side down to keep the chimichangas intact while baking.
  • Use cooking spray generously to achieve a crispy, golden-brown exterior similar to frying.
  • Adjust cayenne pepper and salsa heat level to customize spice according to preference.
  • Add jalapeños for an extra spicy kick if desired.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://flavorhug.com/chi-chis-baked-chicken-chimichangas-recipe/