Dive into the delicious world of Chi-Chi’s Baked Chicken Chimichangas, a Tex-Mex favorite that combines savory shredded chicken, gooey cheeses, and flavorful spices all wrapped up in a crispy tortilla. This easy-to-make dish is sure to satisfy your cravings for a comforting and filling meal.
Why Make This Recipe
Making Chi-Chi’s Baked Chicken Chimichangas at home allows you to control the ingredients and customize the flavors to suit your preferences. These crispy and cheesy chimichangas are perfect for a cozy family dinner or a casual gathering with friends.
How to Make Chi-Chi’s Baked Chicken Chimichangas
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup salsa
- ¼ cup diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 6 large flour tortillas
- Cooking spray
- Sour cream, guacamole, and salsa (for serving)
Directions:
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Filling: In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, green chilies, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper.
- Assemble Chimichangas: Place a portion of the chicken mixture in the center of each tortilla. Fold the sides over and roll tightly to form chimichangas.
- Prepare for Baking: Arrange the chimichangas seam-side down on the baking sheet, spray with cooking spray, and bake for 20-25 minutes until golden and crispy.
- Serve: Let the chimichangas cool slightly before serving with sour cream, guacamole, and salsa.
How to Serve Chi-Chi’s Baked Chicken Chimichangas
Serve the crispy baked chicken chimichangas hot, with a side of sour cream, guacamole, and salsa for dipping. Enjoy them as a main dish alongside rice and beans for a complete meal.
How to Store Chi-Chi’s Baked Chicken Chimichangas
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
Tips to Make Chi-Chi’s Baked Chicken Chimichangas
- Tightly Roll Tortillas: Ensure the tortillas are tightly rolled to prevent the filling from spilling out during baking.
- Adjust Spice Level: Customize the spice level by adjusting the amount of cayenne pepper to suit your taste preferences.
- Vegetarian Option: For a vegetarian version, substitute the chicken with sautéed vegetables or black beans.
Chi-Chi’s Baked Chicken Chimichangas
Description
Enjoy the perfect blend of savory chicken, melted cheeses, and spices wrapped in a crispy tortilla with Chi-Chi’s Baked Chicken Chimichangas. An easy and satisfying dish for any occasion.Ingredients
Main Ingredients
Additional
Directions
-
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
In a large mixing bowl, combine shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, green chilies, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper.
-
Place a portion of the chicken mixture in the center of each tortilla, then fold the sides over and roll tightly to form chimichangas.
-
Arrange the chimichangas seam-side down on the baking sheet, spray with cooking spray, and bake for 20-25 minutes until golden and crispy.
-
Let the chimichangas cool slightly before serving with sour cream, guacamole, and salsa.
Servings 6
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 250kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 14g70%
- Cholesterol 90mg30%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 20g40%
- Vitamin A 15 IU
- Vitamin C 8 mg
- Calcium 25 mg
- Iron 10 mg
- Vitamin D 2 IU
- Vitamin E 2 IU
- Vitamin K 5 mcg
- Thiamin 2 mg
- Riboflavin 8 mg
- Niacin 15 mg
- Vitamin B6 10 mg
- Folate 20 mcg
- Vitamin B12 6 mcg
- Biotin 2 mcg
- Pantothenic Acid 4 mg
- Phosphorus 15 mg
- Magnesium 6 mmol
- Zinc 6 mcg
- Selenium 8 mg
- Copper 2 mg
- Manganese 4 mg
- Chloride 2 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
