The Crispy Chi-Chis Baked Chicken Chimichangas Recipe You’ll Love

Crispy baked chicken chimichangas bring a burst of Tex-Mex magic to your dinner table.

Soft tortillas wrap around tender, seasoned meat that promises pure comfort.

Forget greasy deep-fried versions and welcome this healthier twist on a classic favorite.

Cutting back on oil doesn’t mean sacrificing flavor or texture in these golden-brown delights.

Each bite delivers a satisfying crunch that will make you forget traditional frying methods.

Southwestern spices dance through the filling, creating a melody of taste sensations.

FAQs

• What kind of cheese works best in this recipe?

Monterey Jack and cheddar cheese are perfect for this recipe because they melt smoothly and add rich, tangy flavor. These cheeses create a creamy texture and complement the chicken’s savory taste.

• Can I use corn tortillas instead of flour tortillas?

Flour tortillas are recommended for better folding and crispiness. Corn tortillas might break or become too brittle during baking, making them difficult to roll and seal.

• How spicy will these chimichangas be?

The recipe has mild spice from chili powder and optional cayenne pepper. You can control the heat by adjusting cayenne amount or omitting it completely. The salsa and green chilies also contribute subtle warmth.

• Is this recipe good for meal prep?

Yes, these chimichangas freeze well. After assembling, you can freeze them before baking. When ready to eat, bake directly from frozen, adding a few extra minutes to cooking time for thorough heating.

What’s Great About Chi-Chi’s Chicken Chimichangas

• Superfast Meal Prep: Whip up these chimichangas quickly with simple ingredients and minimal kitchen skills, perfect for busy weeknights or spontaneous dinner cravings.
• Healthier Comfort Food: Baked instead of deep-fried, these chimichangas offer a lighter twist on the classic Mexican-inspired dish without sacrificing flavor or crispy texture.
• Crowd-Pleasing Versatility: Easily customize the filling with different cheeses, spices, or protein options to suit various taste preferences and dietary needs, making it a fantastic family-friendly recipe.
• No-Fuss Cooking Method: Simply mix, roll, and bake – this hands-off approach means less time in the kitchen and more time enjoying a delicious meal with minimal cleanup required.

Ingredients for Baked Chicken Chimichangas

• Shredded Chicken: Tender and juicy meat for the filling.
• Monterey Jack Cheese: Smooth and mild cheese for melting.
• Cheddar Cheese: Sharp cheese for extra flavor.

• Flour Tortillas: Soft and flexible wraps for rolling.
• Ground Cumin: Warm and earthy spice.
• Chili Powder: Slightly spicy seasoning.
• Garlic Powder: Aromatic and savory powder.
• Cayenne Pepper: Optional heat booster.
• Salt: Classic seasoning.
• Black Pepper: Mild spicy kick.

• Salsa: Zesty sauce for moisture and flavor.
• Diced Green Chilies: Mild and tangy vegetable addition.
• Cooking Spray: Light coating for crispy exterior.

• Sour Cream: Cool and creamy topping.
• Guacamole: Fresh avocado dip.
• Salsa: Extra dipping sauce.

How to Make Chi-Chi’s Style Chimichangas

Step 1: Warm Up the Oven

Crank the oven to a toasty 400°F.

Grab a baking sheet and line it with parchment paper for easy cleanup.

Step 2: Mix the Flavor Bomb

• Shredded chicken
• Monterey Jack cheese
• Cheddar cheese
• Salsa
• Diced green chilies
• Ground cumin
• Chili powder
• Garlic powder
• Cayenne pepper
• Salt
• Black pepper

Stir everything until it’s perfectly combined and looks like a flavor explosion.

Step 3: Wrap the Deliciousness

Lay out your flour tortillas and plop a generous scoop of the chicken mixture right in the center of each one.

Step 4: Fold and Roll

Carefully fold the sides of the tortillas over the filling, then roll them up into neat little packages.

Make sure they’re tucked in tight!

Step 5: Prepare for Baking

Place the chimichangas seam-side down on the parchment-lined baking sheet.

Give them a light spray of cooking spray to help them get golden and crisp.

Step 6: Bake to Perfection

Slide the baking sheet into the hot oven and bake for 20-25 minutes.

Watch for that gorgeous golden-brown color and crispy exterior.

Step 7: Cool and Serve

Pull the chimichangas out of the oven and let them rest for a few minutes.

Plate them up with sides of sour cream, guacamole, and extra salsa for dipping.

Tips for Crisp and Juicy Chimichangas

• Select high-quality chicken and recently purchased tortillas for maximum flavor and texture.
• Place chimichangas on a wire rack over the baking sheet to ensure crispy edges and even cooking.
• Adjust cayenne and chili powder according to personal heat tolerance for a customized taste experience.
• Prepare the chicken mixture and assemble chimichangas in advance, refrigerating until ready to bake for convenient meal prep.
• Substitute cheese with dairy-free alternatives like nutritional yeast or vegan cheese shreds for lactose-intolerant guests.

Storing and Reheating Chicken Chimichangas Easily

• Store leftover chimichangas in an airtight container within 2 hours of cooking. They'll stay fresh for 3-4 days in the refrigerator.
• Wrap each chimichanga individually in plastic wrap, then place in a freezer bag. Frozen chimichangas will maintain quality for up to 2 months.
• Preheat oven to 375°F. Place chimichangas on a baking sheet and warm for 10-15 minutes until heated through, ensuring crispy exterior.
• While not ideal for maintaining crispiness, microwave on medium power for 1-2 minutes, rotating halfway through for even heating.

What Pairs Well with Baked Chimichangas

• Pair with Zesty Margarita Splash: Mix tequila, fresh lime juice, and triple sec for a tangy cocktail that complements the chimichangas' spicy Mexican flavors.
• Refresh with Crisp Mexican Lager: Choose a light beer like Modelo Especial or Pacifico to cut through the richness of the cheese and provide a cool contrast.
• Match with Cilantro-Lime Rice: Create a simple side dish with fluffy white rice, chopped cilantro, and a squeeze of fresh lime to enhance the chicken's southwestern profile.
• Balance with Cool Avocado Crema: Blend ripe avocados, sour cream, lime juice, and a pinch of salt for a creamy dipping sauce that soothes the chimichangas' spicy kick.

Chimichanga Flavor Twists and Style Ideas

• Vegetarian Protein Swap: Replace chicken with black beans, grilled tofu, or roasted jackfruit for a plant-based version that maintains the same delicious flavor profile.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure all seasonings are certified gluten-free for those with wheat sensitivities.
• Low-Carb Alternative: Swap tortillas with large lettuce leaves or use low-carb tortilla wraps, reducing the overall carbohydrate content while keeping the Mexican-inspired taste.
• Spicy Lover's Version: Increase cayenne pepper, add diced jalapeños, and incorporate hot sauce into the filling for those who enjoy extra heat and bold flavors.

Chi-Chis Baked Chicken Chimichangas Recipe

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4.8 from 28 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Sizzling Chi-Chi’s Baked Chicken Chimichangas bring Mexican-inspired comfort right to your kitchen. Crispy tortillas packed with seasoned chicken promise a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins and Dairy:

• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste

Additional Ingredients:

• 1/2 cup salsa
• 1/4 cup diced green chilies
• 6 large flour tortillas
• Cooking spray
• Sour cream (for serving)
• Guacamole (for serving)
• Salsa (for serving)

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Instructions

1. Prepare a baking setup by preheating the oven to 400°F and lining a baking sheet with parchment paper for optimal crispy results.
2. Create a flavorful filling by thoroughly mixing shredded chicken with Monterey Jack and cheddar cheeses, incorporating salsa, green chilies, and a robust blend of cumin, chili powder, garlic powder, cayenne, salt, and pepper.
3. Lay out flour tortillas and strategically place a generous portion of the seasoned chicken mixture in the center of each one.
4. Craft the chimichangas by carefully folding the tortilla sides over the filling, then rolling them into compact, secure packages.
5. Arrange the rolled chimichangas seam-side down on the prepared baking sheet, ensuring they are neatly positioned and not touching.
6. Enhance the exterior crispness by lightly misting the chimichangas with cooking spray, which will promote a golden, crunchy finish.
7. Bake in the preheated oven for 20-25 minutes, watching for a rich golden-brown color and crisp exterior that signals perfect doneness.
8. Allow the chimichangas to rest for a few minutes after removing from the oven, which helps them set and makes handling easier.
9. Serve immediately with classic accompaniments like sour cream, guacamole, and additional salsa, creating a vibrant and satisfying meal experience.

Notes

• Prevent Tortilla Tearing by ensuring the tortillas are at room temperature and pliable before filling, which helps them fold smoothly without cracking.
• Enhance Flavor Depth by marinating the chicken in the spice mix for 30 minutes before assembling, allowing the seasonings to penetrate deeply.
• Control Moisture carefully when mixing filling ingredients, as too much liquid can make tortillas soggy and prevent crispy baking.
• Customize Dietary Needs by substituting tortillas with low-carb alternatives like cauliflower wraps for gluten-free or keto versions, maintaining the delicious flavor profile.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 80 mg