Chi-Chi’s Baked Chicken Chimichangas Recipe

Enjoy the classic flavors of Chi-Chi’s-style chimichangas in a healthier, baked version! These golden-brown, crispy, and flavorful treats are perfect for dinner, family gatherings, or anytime you crave a delicious Tex-Mex meal. Packed with seasoned chicken, cheese, and spices, they’re simple to prepare and customizable to your liking.

Why You’ll Love This Recipe

• A healthier alternative to fried chimichangas.
• Loaded with Tex-Mex flavors, perfect for family meals or parties.
• Easy to customize with your favorite fillings and toppings.
• Minimal prep time with restaurant-quality results.
• Reheats beautifully, making it a great make-ahead option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken
• Cream cheese, softened
• Salsa or diced tomatoes with green chilies
• Shredded Mexican cheese blend
• Taco seasoning
• Large flour tortillas
• Olive oil or cooking spray

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, combine shredded chicken, cream cheese, salsa, shredded cheese, and taco seasoning. Mix until well combined.
3. Lay a tortilla flat on a clean surface. Add a generous spoonful of the chicken mixture to the center.
4. Fold the sides of the tortilla inward and then roll tightly to form a burrito-like shape. Place seam-side down on the prepared baking sheet.
5. Brush the chimichangas lightly with olive oil or spray with cooking spray.
6. Bake for 20–25 minutes, or until golden brown and crispy.
7. Serve warm with sour cream, guacamole, or your favorite toppings.

Servings and Timing

• Servings: 6 chimichangas
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Vegetarian Option: Replace chicken with black beans, corn, and sautéed bell peppers.
• Spicy Twist: Add diced jalapeños or extra hot sauce to the filling.
• Different Proteins: Use ground beef, shredded pork, or even grilled shrimp instead of chicken.
• Low-Carb: Swap the flour tortillas for low-carb tortillas or lettuce wraps.

Storage/Reheating

• Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven at 350°F (175°C) for 10–12 minutes to maintain crispiness. Alternatively, use an air fryer for 5–6 minutes at 375°F (190°C).

FAQs

1. Can I freeze chimichangas?

Yes, you can freeze them before or after baking. Wrap each chimichanga tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

2. How do I bake frozen chimichangas?

Bake directly from frozen at 400°F (200°C) for 30–35 minutes, or until heated through and crispy.

3. What kind of tortillas work best?

Large, soft flour tortillas are ideal for this recipe as they’re pliable and bake well.

4. Can I make these gluten-free?

Yes, simply use gluten-free tortillas and ensure all other ingredients are gluten-free.

5. What toppings go well with chimichangas?

Sour cream, guacamole, pico de gallo, salsa, shredded lettuce, and diced tomatoes are great options.

6. Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a quick and flavorful option for the filling.

7. What if my tortillas crack when rolling?

Warm the tortillas slightly in the microwave or on a skillet to make them more pliable.

8. Can I make them spicier?

Add hot sauce, cayenne pepper, or spicy taco seasoning to the filling for extra heat.

9. How do I prevent soggy chimichangas?

Ensure the filling isn’t too wet and bake at a high temperature to achieve crispiness.

10. Can I use a different cheese?

Yes, cheddar, Monterey Jack, or pepper jack cheese work well in this recipe.

Conclusion

Chi-Chi’s Baked Chicken Chimichangas are a must-try for any Tex-Mex lover! With a crispy exterior and flavorful filling, they’re a healthier take on the traditional fried version without sacrificing taste. Serve them with your favorite sides and toppings for a meal that’s sure to become a family favorite.

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