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
Scale
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
