If you’re on the hunt for a delightfully crispy, cheesy, and flavor-packed meal, Chi-Chi’s Baked Chicken Chimichangas are destined to become your new weeknight staple. Picture juicy shredded chicken wrapped in a soft tortilla, spiced just right, loaded with creamy Monterey Jack, and then baked to golden perfection—no deep fryer required! Whether you’ve got a love for Mexican-American classics or you’re simply chasing big, bold flavors with minimal fuss, this dish brings the fiesta right to your dinner table in under an hour.
Ingredients You’ll Need
The beauty of Chi-Chi’s Baked Chicken Chimichangas is how a handful of familiar ingredients can transform into something totally crave-worthy. Every element has its role, from lending creaminess or spice, to ensuring that tasty golden crunch you dream about.
- Cooked shredded chicken breast: Go for juicy rotisserie or leftover roast chicken—this is the protein powerhouse of the dish.
- Shredded Monterey Jack cheese: Melts beautifully, giving you that irresistible creamy, stretchy cheese pull.
- Salsa (medium or mild): Adds moisture and a zippy tomato kick—choose your heat level based on your crowd.
- Ground cumin: This earthy spice gives an unmistakable warm depth to the filling.
- Chili powder: Brings a gentle heat and attractive color without overpowering.
- Garlic powder: Packs all the savory aroma of fresh garlic in a convenient shake.
- Onion powder: Boosts flavor without extra chopping or prep.
- Salt: Highlights all those wonderful flavors—don’t skip!
- Large flour tortillas: The soft, pillowy wrap that turns perfectly crisp in the oven.
- Melted butter or neutral oil: Brushed on top for that golden-brown, bakery-style finish.
- Optional toppings: Sour cream, guacamole, chopped tomatoes, shredded lettuce, or sliced green onions—these bring freshness, color, and extra flavor punch.
How to Make Chi-Chi’s Baked Chicken Chimichangas
Step 1: Make the Filling
Start by grabbing a large mixing bowl and toss in your cooked, shredded chicken, Monterey Jack cheese, salsa, cumin, chili powder, garlic powder, onion powder, and salt. Give it all a thorough mix—don’t be shy! Every shred of chicken should soak up the cheesy, spicy salsa goodness. This savory medley is the heart of Chi-Chi’s Baked Chicken Chimichangas, and getting that filling perfectly blended is the secret to a bold flavor in every bite.
Step 2: Warm and Prep the Tortillas
Before you begin rolling, warm the flour tortillas for a few seconds in the microwave or wrapped in foil in a low oven. This makes them beautifully pliable so they won’t crack when folding. Each soft, toasty tortilla is a blank canvas ready to be stuffed and transformed into the ultimate chimichanga.
Step 3: Fill and Roll
Ladle about one-third to a half cup of the chicken mixture onto the center of each tortilla. Fold in the sides, then roll up tightly, burrito-style, to keep all that luscious filling packed inside. Place the seam side down on a parchment-lined or lightly greased baking sheet—this keeps them snug and helps them crisp up just right.
Step 4: Brush and Bake
Brush the tops of each chimichanga with melted butter or a neutral oil—this is what gives that golden, irresistible crunch. Pop them into a preheated 400°F oven and bake for 20 to 25 minutes, flipping halfway through for even crispiness. The kitchen will start smelling absolutely magical. When Chi-Chi’s Baked Chicken Chimichangas emerge golden and sizzling, you’ll know you’re in for something special!
Step 5: Top and Serve
As soon as the chimichangas come out of the oven, move them to plates and pile on your favorite toppings. Whether you love creamy sour cream, vibrant guacamole, fresh tomatoes, or a sprinkling of green onions, this final step adds pops of color and flavor that take these chimichangas from tasty to truly unforgettable.
How to Serve Chi-Chi’s Baked Chicken Chimichangas
Garnishes
For maximum enjoyment, top your Chi-Chi’s Baked Chicken Chimichangas with a hearty dollop of sour cream, a generous scoop of guacamole, or crisp shredded lettuce. A scatter of fresh chopped tomatoes or sliced green onions brings brightness and visual zing. Let everyone customize—garnishes are all about personality and fun!
Side Dishes
Pair these chimichangas with classic Mexican rice, black beans, or a quick corn salad for a satisfying meal. If you like things light, a crisp cabbage slaw or a simple green salad balances all that melty cheese and spice. Don’t forget a bowl of extra salsa or a handful of tortilla chips for scooping up any filling that escapes!
Creative Ways to Present
Hosting a party? Cut the baked chimichangas into halves or thirds and arrange them on a colorful platter, topping each with a swirl of crema and a sprinkle of cilantro. For a family dinner, serve straight from the oven sizzling in a cast iron pan. However you plate them, Chi-Chi’s Baked Chicken Chimichangas make a statement!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let them cool to room temperature before storing. Wrap each chimichanga tightly in foil or place in an airtight container in the fridge. They’ll keep beautifully for up to three days while staying flavorful and moist.
Freezing
To make ahead, assemble and roll the uncooked chimichangas, then wrap each one tightly in plastic wrap and foil. Pop them into a freezer bag and they’ll last for up to two months. To bake from frozen, simply thaw overnight in the fridge and bake as usual, adding a few extra minutes to ensure they’re heated through.
Reheating
To recapture that oven-fresh texture, reheat chimichangas on a baking sheet at 375°F for 10 to 15 minutes, or until hot and crisp. Microwave reheating works in a pinch, but the tortillas will be softer. For that signature Chi-Chi’s Baked Chicken Chimichangas crunch, always opt for the oven if you can!
FAQs
Can I use a different type Main Course
Absolutely! Monterey Jack melts wonderfully, but feel free to sub in cheddar, pepper jack, or even a Mexican-blend cheese for your own twist. Each variety brings a unique flavor and gooeyness factor.
What can I use instead of chicken?
Shredded beef, pork, or even sautéed vegetables work beautifully in place of chicken. This recipe welcomes creativity, so use whatever leftovers you love or keep it vegetarian for a lighter version.
Are Chi-Chi’s Baked Chicken Chimichangas spicy?
With mild salsa and just a dash of chili powder, these chimichangas are flavorful but not hot. If you like it fiery, reach for spicy salsa or add some minced jalapeño to the filling!
Can I make Chi-Chi’s Baked Chicken Chimichangas ahead of time?
Definitely! Assemble them up to a day in advance and refrigerate before baking, or freeze for longer storage. Just bake straight from the fridge (add a couple extra minutes of oven time), and they’ll taste freshly made.
What’s the best way to keep the chimichangas crispy?
Brush with butter or oil before baking, don’t overcrowd the pan, and flip halfway through. Reheat leftovers in the oven or toaster oven, never the microwave, for the crispest results every time.
Final Thoughts
Whether you’re feeding a hungry family or impressing a table of friends, Chi-Chi’s Baked Chicken Chimichangas deliver cheesy comfort, bold flavor, and celebration in every bite. Give them a try, play with toppings, and make them your own—they’re sure to become a recipe you reach for again and again!
Print
Chi-Chi’s Baked Chicken Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Chi-Chi’s Baked Chicken Chimichangas are a delicious and easy-to-make Mexican-American dish that the whole family will love. Crispy on the outside and filled with a flavorful mixture of shredded chicken, cheese, and spices, these baked chimichangas are perfect for a quick weeknight dinner.
Ingredients
For the Chimichangas:
- 2 cups cooked shredded chicken breast
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa (medium or mild)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 6 large flour tortillas
- 2 tablespoons melted butter or neutral oil for brushing
Optional Toppings:
- sour cream
- guacamole
- chopped tomatoes
- shredded lettuce
- sliced green onions
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the filling: In a large bowl, mix the shredded chicken, cheese, salsa, cumin, chili powder, garlic powder, onion powder, and salt.
- Assemble the chimichangas: Warm the tortillas, add the filling, fold in the sides, and roll up tightly.
- Bake: Place the chimichangas seam-side down on a baking sheet, brush with butter or oil, and bake for 20–25 minutes until crispy.
- Serve: Serve hot with your favorite toppings.
Notes
- For extra crispiness, flip the chimichangas halfway through baking.
- You can add black beans or corn for variation.
- Using rotisserie chicken saves time.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 390
- Sugar: 2g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
