Chi-Chi’s Baked Chicken Chimichangas Recipe
If you’re craving a Tex-Mex comfort dish that’s both nostalgic and irresistibly tasty, Chi-Chi’s Baked Chicken Chimichangas are always a winning choice. These crispy, flavorful wraps combine tender shredded chicken, gooey cheese, creamy sour cream, and lively spices, all tucked into golden baked tortillas. They come together in less than an hour, use pantry-friendly ingredients, and are finished with your favorite toppings for a restaurant-worthy meal — perfect for busy weeknights or casual gatherings. Once you make these, they’re sure to become a regular star at your dinner table!
Ingredients You’ll Need
With just a handful of fresh and flavorful ingredients, every element in this recipe adds something special. The combination of tender chicken, melty cheese, and southwest spices creates a satisfying texture burst in each bite.
- Cooked shredded chicken: Rotisserie chicken or leftover baked chicken makes this step quick and infuses the chimichangas with savory depth.
- Shredded Monterey Jack or cheddar cheese: Pick your favorite for a creamy, melt-in-your-mouth center.
- Sour cream: This brings tang and creaminess that balances the spices beautifully.
- Salsa or picante sauce: Choose mild or spicy, depending on your heat preference and add plenty of Tex-Mex flavor.
- Ground cumin: A classic, earthy spice that rounds out the fillings with warmth.
- Garlic powder: Adds aromatic depth and that subtle savory kick.
- Chili powder: For a gentle heat and bold color throughout the filling.
- Large flour tortillas: Soft, pliable, and perfect for rolling up generous fillings without splitting.
- Melted butter or olive oil: Brushed on top for a golden, crispy finish in the oven instead of frying.
- Optional toppings: Shredded lettuce, chopped tomatoes, guacamole, extra sour cream, and salsa — tailor these to your taste for flair and color.
How to Make Chi-Chi’s Baked Chicken Chimichangas
Step 1: Make the Filling
Start by preheating your oven to 400°F (200°C) and getting your baking sheet ready with a light coating of oil or cooking spray. In a large mixing bowl, combine your cooked shredded chicken, shredded cheese, sour cream, salsa, cumin, garlic powder, and chili powder. Give it a good mix until everything is thoroughly coated in that creamy, cheesy, well-seasoned mixture.
Step 2: Fill and Roll the Tortillas
Spoon the chicken mixture down the center of each flour tortilla. Be generous, but leave enough room to fold in the sides! Fold them in, roll up each tortilla nice and tight, and you’ll have a tidy, burrito-style wrap. Make sure to set them seam side down, which will help them stay perfectly sealed while baking.
Step 3: Prep for the Oven
Arrange your filled chimichangas on the prepared baking sheet, again seam side down. Lightly brush the tops with melted butter or olive oil. This crucial step is what transforms these from soft wraps to crispy, golden beauties in the oven — no deep-frying required.
Step 4: Bake Until Golden
Pop your baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the chimichangas are golden brown and crispy. If you want them truly extra-crispy (and who doesn’t?), you can broil them for the last 1 to 2 minutes. Just keep a close eye on them!
Step 5: Serve and Enjoy!
Let your Chi-Chi’s Baked Chicken Chimichangas cool slightly, then transfer to plates. Load up with your favorite fresh toppings — think lettuce, tomatoes, guacamole, salsa, and an extra spoonful of sour cream. Dinner is ready to steal the show!
How to Serve Chi-Chi’s Baked Chicken Chimichangas
Garnishes
The real fun begins with toppings! Toss on crisp shredded lettuce, juicy chopped tomatoes, creamy guacamole, and a dollop of sour cream or salsa. Not only do these garnishes add color and flare, but they also bring a cool contrast to the hot, melty interior with every bite.
Side Dishes
For a complete Tex-Mex experience, serve your chimichangas with sides like seasoned Mexican rice, refried or black beans, or even a simple corn salad. The flavors all complement the savory, cheesy filling — turning dinner into a real celebration.
Creative Ways to Present
Take your Chi-Chi’s Baked Chicken Chimichangas to the next level by slicing them in half on a diagonal for an eye-catching plate, or setting up a DIY “chimichanga bar” with all the toppings for guests to personalize their own. It’s a great way to make a weeknight dinner feel like a fiesta!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chimichangas cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days, knowing a fast, delicious meal is just a reheat away.
Freezing
To make Chi-Chi’s Baked Chicken Chimichangas ahead, assemble and roll them but don’t bake. Wrap each tightly in foil or plastic wrap and freeze. When you’re ready, bake straight from frozen, adding 10 to 15 minutes to your original bake time. Perfect for meal prep or unexpected guests!
Reheating
For best results, reheat leftovers in the oven at 350°F (175°C) until warmed through and crispy again, usually about 10 to 12 minutes. You can also use a toaster oven or air fryer for a quick crisp-up — the microwave works in a pinch, though the outside won’t be as crunchy.
FAQs
Can I use a different protein in place of chicken?
Absolutely! Shredded beef, pork, or even beans make tasty substitutes in Chi-Chi’s Baked Chicken Chimichangas. Adjust seasonings and enjoy a new twist on a classic recipe.
How spicy are these chimichangas?
The spice level is very mild as written, perfect for families. If you like it hot, simply use a spicy salsa, add chopped jalapeños, or bump up the chili powder in the filling.
What’s the secret to getting them extra crispy?
The magic is in brushing the tortillas with melted butter or olive oil before baking, then finishing under the broiler for a minute or two. This gives Chi-Chi’s Baked Chicken Chimichangas their signature crunch without any deep frying.
Can I prep these ahead of time for a party?
Yes! Assemble the chimichangas a day ahead and refrigerate unbaked, well-covered, then pop them in the oven just before serving. This makes entertaining (and stress levels) so much easier.
Are these suitable for freezing and meal prep?
Definitely. Chi-Chi’s Baked Chicken Chimichangas freeze beautifully before baking — just add about 10 to 15 minutes to the bake time straight from frozen and dinner is still fuss-free.
Final Thoughts
If you’re ready for a Tex-Mex dinner that truly wows, Chi-Chi’s Baked Chicken Chimichangas are your answer. Gather your favorites, get rolling, and enjoy the golden crunch and cheesy goodness — you’ll want to make extra, trust me!
Print
Chi-Chi’s Baked Chicken Chimichangas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chi-Chi’s Baked Chicken Chimichangas are a Tex-Mex delight, filled with seasoned shredded chicken, gooey cheese, and flavorful spices, all baked to crispy perfection. A perfect dish for a family dinner or a gathering with friends!
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa or picante sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
For assembly:
- 4 large flour tortillas
- 2 tablespoons melted butter or olive oil
Optional toppings:
- shredded lettuce
- chopped tomatoes
- guacamole
- extra sour cream
- salsa
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
- Prepare the filling: In a large bowl, combine the shredded chicken, cheese, sour cream, salsa, cumin, garlic powder, and chili powder. Mix well.
- Assemble the chimichangas: Spoon the chicken mixture down the center of each tortilla. Fold in the sides and roll up tightly.
- Bake: Place the chimichangas seam side down on the baking sheet, brush with melted butter or olive oil. Bake for 20–25 minutes until golden and crispy.
- Serve: Let cool slightly before serving with your favorite toppings.
Notes
- For extra crispiness, broil the chimichangas for the last 1–2 minutes of baking.
- You can substitute cooked beef or beans for the chicken.
- Chimichangas can be frozen before baking—wrap tightly and freeze, then bake straight from frozen, adding 10–15 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
