Name: Chi-Chi’s Baked Chicken Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked chicken, shredded; 1 cup salsa; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 4 oz can diced green chilies; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 8 large flour tortillas; 2 tablespoons butter, melted; Optional toppings: sour cream, guacamole, additional salsa, chopped cilantro

Jump to Recipe· 4.7 from 9 reviews

If you’re on the hunt for a dinner that practically guarantees happy faces around your table, look no further than Chi-Chi’s Baked Chicken Chimichangas. Crispy on the outside, melty and flavorful on the inside, this nostalgic Tex-Mex favorite is easy enough for a weeknight but impressive enough for guests. Baked instead of fried, these golden bundles of chicken, cheese, salsa, and green chiles bring comforting restaurant magic right to your kitchen. With plenty of gooey cheese and zesty spices nestled inside a crackly tortilla, Chi-Chi’s Baked Chicken Chimichangas are destined to be your next family favorite!

Chi-Chi's Baked Chicken Chimichangas Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for Chi-Chi’s Baked Chicken Chimichangas is a breeze, and each ingredient truly shines. Every bite tells you why each element is here, from the juiciness of the chicken to the burst of chilies and the rich, cheesy layer that holds it all together.

Cooked chicken (2 cups, shredded): Perfect for using up leftovers or rotisserie chicken, this is the hearty base of our chimichangas.
Salsa (1 cup): Adds tang, moisture, and just the right amount of zing—pick your favorite mild or spicy variety.
Shredded cheddar cheese (1 cup): Brings sharp, creamy richness that melts beautifully inside.
Shredded Monterey Jack cheese (1 cup): Loved for its smooth melt and mellow flavor, it pairs perfectly with the cheddar.
Diced green chilies (1 4 oz can): Tiny green bursts of gentle heat and vibrant color that make the filling pop.
Ground cumin (1 teaspoon): Earthy and smoky, this spice gives the filling that classic Southwest aroma.
Chili powder (1 teaspoon): An essential Tex-Mex touch; adjust for more or less heat as you prefer.
Garlic powder (1/2 teaspoon): Brings savory depth without needing to mince fresh cloves.
Onion powder (1/2 teaspoon): A little bit goes a long way to round out the savory flavors.
Salt (1/4 teaspoon): Just enough to enhance everything else; taste before adding more.
Large flour tortillas (8): Soft and sturdy, they wrap everything up and crisp nicely when baked.
Butter, melted (2 tablespoons): Brushing these over the tops gives your chimichangas that irresistible golden crunch.
Optional toppings: Sour cream, guacamole, extra salsa, and chopped cilantro are all fabulous, fresh options for serving.

How to Make Chi-Chi’s Baked Chicken Chimichangas

Step 1: Preheat Your Oven

Start by heating your oven to 400°F. Baking at this high temperature guarantees that the tortillas get beautifully crisp while the cheese inside melts into gooey perfection.

Step 2: Prepare the Filling

In a large mixing bowl, combine your shredded chicken, salsa, both kinds of cheese, diced green chilies, cumin, chili powder, garlic powder, onion powder, and salt. Mix everything until it’s evenly coated—the more thorough you are, the more consistent and delicious each bite will be!

Step 3: Fill and Roll the Chimichangas

Lay out a flour tortilla and scoop a generous portion of the chicken mixture into the center. Fold the sides inward, then roll from the bottom up to create a snug, burrito-like shape. This not only seals in all the goodness, but also ensures your chimichangas bake up plump and tidy.

Step 4: Arrange and Butter

Place each rolled chimichanga seam-side down on a baking sheet. This helps them keep their shape as they bake. Brush the tops with melted butter for that signature golden, crunchy finish—don’t skip this part, it makes all the difference!

Step 5: Bake to Crispy Perfection

Slide the tray into your preheated oven and bake for 20–25 minutes. You’re looking for a color transformation: the tortillas turn from pale to golden, and the filling becomes bubbly. Let them cool for a few minutes before serving—they’ll smell so good, but the cheese will be piping hot!

How to Serve Chi-Chi’s Baked Chicken Chimichangas

Garnishes

No plate of Chi-Chi’s Baked Chicken Chimichangas is complete without a finishing flourish. Dollop with creamy sour cream, add a spoonful of tangy guacamole, or scatter some chopped cilantro for a pop of color and freshness. Each topping brings extra excitement and cools down those Southwestern flavors.

Side Dishes

Round out your plate with classic sides. Try fluffy cilantro-lime rice, quick black beans, or a simple corn salad. These options complement the chimichangas’ hearty filling and make dinner feel extra special.

Creative Ways to Present

Serving a crowd? Slice Chi-Chi’s Baked Chicken Chimichangas into rings for appetizers, or plate them with colorful slaws for a brunch twist. Arrange them family-style on a big platter so everyone can dig in together—it’s both inviting and festive!

Make Ahead and Storage

Storing Leftovers

Tuck any extra Chi-Chi’s Baked Chicken Chimichangas in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, so some say leftovers are even tastier the day after baking!

Freezing

If you want to stash some for later, wrap fully cooled chimichangas individually in foil or plastic wrap, then place in a freezer bag. They’ll keep well for up to 2 months—making future dinners a breeze.

Reheating

To recapture that irresistible crispiness, reheat in the oven or toaster oven at 350°F until warmed through—about 12–15 minutes from the fridge, a bit longer from frozen (unwrap first!). Microwaving is quick, but you’ll miss out on that crunchy top.

FAQs

Can I use corn tortillas instead of flour?

Flour tortillas are key for traditional Chi-Chi’s Baked Chicken Chimichangas, as they’re soft, pliable, and hold their shape when baked. Corn tortillas tend to crack and won’t give you the same golden crunch, but if you’re gluten-free, try the largest, softest corn wraps you can find and heat them before filling.

Is it possible to make these vegetarian?

Absolutely! Swap the chicken for cooked beans (like black or pinto), sautéed mushrooms, or even a medley of diced veggies. The cheese, salsa, and spices will still deliver that classic flavor.

What’s the best way to keep chimichangas crispy?

Brush generously with melted butter (or oil) before baking and make sure your oven is fully preheated before they go in. Serve right after baking for that irresistible crunch—if you need to hold them, keep them warm in a low oven on a wire rack so the bottoms don’t get soggy.

Can I make the filling ahead of time?

Yes! Prepare the chicken filling up to two days ahead and store it covered in the fridge. When you’re ready, simply assemble, roll, and bake—so convenient for busy evenings or hosting brunch.

Are Chi-Chi’s Baked Chicken Chimichangas spicy?

The heat level depends on your salsa and green chilies. Most canned green chilies are mild, but you can ramp things up with hot salsa or a pinch of cayenne if you like it bold. For mild palates, use gentle salsa and skip spicy toppings.

Final Thoughts

Few dishes deliver comfort and fun quite like Chi-Chi’s Baked Chicken Chimichangas. Their crunchy, cheesy, hearty magic is truly irresistible and endlessly adaptable. I can’t wait for you to bring this Tex-Mex favorite to your table—you’ll see just how quickly it becomes a most-requested meal!