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.

Ingredients

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)

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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.

Notes

Add extras like black beans, corn, or diced bell peppers to the filling.
Rotisserie chicken is a convenient option.
Baking instead of frying keeps them lighter without losing crunch.