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Chi-Chi’s Baked Chicken Chimichangas

Delicious Chi-Chi’s Baked Chicken Chimichangas Made Easy

Enjoy mouth-watering Chi-Chi’s Baked Chicken Chimichangas filled with seasoned chicken, cheese, and salsa—a healthier twist on a classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 chimichangas
Course: Chicken
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken Can substitute with rotisserie chicken or leftover cooked chicken.
  • 1 cup Monterey Jack Cheese Adds creaminess and meltability.
  • 1 cup Cheddar Cheese Can be replaced with pepper jack for extra kick.
  • 1 cup Salsa Opt for your favorite brand or homemade.
  • 1 can Diced Green Chilies Can substitute with jalapeños for spiciness.
  • 1 teaspoon Ground Cumin Can be omitted if not available.
  • 1 teaspoon Chili Powder Taco seasoning works as a replacement.
  • 1 teaspoon Garlic Powder Feel free to use fresh garlic (2 cloves) as a substitute.
  • 1/4 teaspoon Cayenne Pepper Optional for those who enjoy heat.
  • to taste Salt
  • to taste Pepper
For the Shell
  • 4 large Flour Tortillas Can use corn tortillas for gluten-free option.
For Serving
  • to taste Sour Cream Greek yogurt can be a lighter substitute.
  • to taste Guacamole
  • to taste Salsa

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine the cooked shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper (if using), and a pinch of salt and pepper. Stir until well incorporated.
  3. Lay out the large flour tortillas and place a generous scoop of the filling mixture in each tortilla.
  4. Fold the sides of each tortilla over the filling and tightly roll them up from the bottom to the top.
  5. Arrange the rolled chimichangas seam-side down on the baking sheet and lightly spray the tops with cooking spray.
  6. Bake for 20 to 25 minutes or until golden brown and crispy.
  7. Let them cool slightly before serving with your favorite toppings like sour cream, guacamole, and salsa.

Nutrition

Serving: 1chimichangaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

Ensure the filling is not too wet to keep the chimichangas crispy. Assemble ahead of time and add extra bake time if needed. For a traditional texture, deep-frying is an option.

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