Chi-Chi’s Baked Chicken Chimichangas offer a delightful twist on a classic Mexican dish. By baking instead of frying, this recipe delivers a crispy, golden exterior while maintaining a flavorful, cheesy chicken filling. It’s a healthier alternative that doesn’t compromise on taste, making it perfect for family dinners or casual gatherings.
Savory Discovery

Why You’ll Love This Recipe
Healthier Option: Baking reduces the need for excess oil, cutting down on unhealthy fats without sacrificing the desired crispiness.
Naomi\’s Recipes

Quick and Easy: With straightforward steps and common ingredients, this dish can be prepared in under an hour.

Versatile: Easily customize the filling to suit your preferences or to use up leftover ingredients.

Family-Friendly: A crowd-pleaser that’s sure to satisfy both adults and children alike.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

6 large flour tortillas

Cooking spray

Sour cream, guacamole, and salsa (for serving)

Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Mix thoroughly.

Place a scoop of the chicken mixture in the center of each flour tortilla.

Fold the sides of the tortillas over the filling, then roll them up tightly to form chimichangas.

Arrange the chimichangas seam-side down on the prepared baking sheet.

Lightly spray the chimichangas with cooking spray.

Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.

Allow them to cool for a few minutes before serving.

Serve the baked chicken chimichangas hot, accompanied by sour cream, guacamole, and salsa for dipping.

Servings and Timing
Servings: 6 chimichangas

Prep Time: 15 minutes

Cook Time: 25 minutes
secretcopycatrestaurantrecipes.com
+18
Naomi\’s Recipes
+18
easyfamilyrecipes.com
+18

Total Time: 40 minutes
thecookierookie.com
+6
Log in or sign up to view
+6
oldelpaso.com
+6

Variations
Add Beans: Incorporate black beans or refried beans into the filling for added protein and texture.

Vegetarian Option: Replace chicken with sautéed vegetables like bell peppers, onions, and mushrooms.

Spicy Kick: Include jalapeños or use a spicier salsa to increase the heat level.

Cheese Variations: Experiment with different cheeses such as pepper jack or a Mexican blend for varied flavors.

Storage/Reheating
Refrigeration: Store leftover chimichangas in an airtight container in the refrigerator for up to 4 days.

Freezing: Wrap each chimichanga individually in aluminum foil and place them in a freezer-safe bag. Freeze for up to 3 months.
Naomi\’s Recipes

Reheating:

Oven: Preheat oven to 375°F (190°C). Bake refrigerated chimichangas for 15-20 minutes, or until heated through. For frozen chimichangas, bake at 400°F (200°C) for 35-40 minutes.

Air Fryer: Preheat to 400°F (200°C). Cook for 8-10 minutes, flipping halfway through, until crispy and heated thoroughly.

FAQs
How can I make the chimichangas crispier?
To achieve a crispier texture, ensure the chimichangas are lightly sprayed with cooking spray and baked until golden brown. Turning them halfway through baking can also promote even crispiness.

Can I prepare these chimichangas ahead of time?
Yes, you can assemble the chimichangas in advance and refrigerate them until ready to bake. If freezing, wrap them individually and bake directly from frozen, adjusting the baking time accordingly.

What sides pair well with baked chicken chimichangas?
Complementary sides include Mexican rice, refried beans, a fresh salad, or tortilla chips with salsa or guacamole.
Naomi\’s Recipes

Can I use corn tortillas instead of flour tortillas?
Flour tortillas are recommended for this recipe as they are more pliable and less likely to tear when rolled. Corn tortillas may not hold up as well during baking.

Is it possible to make this recipe gluten-free?
Yes, by using gluten-free flour tortillas and ensuring all other ingredients are gluten-free, you can adapt this recipe to suit a gluten-free diet.

How do I prevent the chimichangas from becoming soggy?
Ensure the filling is not overly wet by draining excess liquid from ingredients like salsa. Baking on a wire rack can also help air circulate, preventing sogginess.

Can I add rice to the filling?
Absolutely. Adding cooked rice can enhance the texture and make the chimichangas more filling.

What type of chicken works best for this recipe?
Cooked, shredded chicken from breasts or thighs works well. Rotisserie chicken is also a convenient and flavorful option.

How can I make the chimichangas spicier?
Incorporate spicier elements like hot salsa, diced jalapeños, or a pinch of cayenne pepper to increase the heat level.

Are baked chimichangas healthier than fried ones?
Yes, baking reduces the amount of oil used, resulting in a lower-fat, lower-calorie dish while still delivering a satisfying crunch.

Conclusion
Chi-Chi’s Baked Chicken Chimichangas are a flavorful, healthier alternative to the traditional fried version. With a crispy exterior and a savory, cheesy filling, they are sure to become a favorite in your meal rotation. Easy to prepare and versatile, this dish is perfect for weeknight dinners or entertaining guests.

Chi-Chi’s Baked Chicken Chimichangas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Tex-Mex
Diet: Vegetarian

Print Recipe

Description

These Chi-Chi’s Baked Chicken Chimichangas are a crispy, flavorful, and healthier twist on the classic deep-fried Mexican favorite. Packed with shredded chicken, cheese, spices, and baked to golden perfection, they’re the ultimate weeknight dinner or party dish. Perfect for fans of Tex-Mex cuisine looking for a baked chimichanga recipe that’s easy and delicious.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine shredded chicken, cheeses, salsa, green chilies, and spices.
Spoon mixture into the center of each tortilla.
Fold sides over filling and roll tightly into chimichangas.
Place seam-side down on the baking sheet.
Spray lightly with cooking spray.
Bake for 20–25 minutes until golden and crispy.
Cool slightly, then serve with sour cream, guacamole, and salsa.