Crispy Chi-Chis Baked Chicken Chimichangas Recipe: A Fiesta!

Crispy, golden chimichangas burst with flavor in this chi-chis baked chicken chimichangas recipe that brings restaurant-style magic straight to your kitchen.

Tender shredded chicken nestles inside perfectly toasted tortillas, creating a meal that sparks excitement at first bite.

Packed with zesty seasonings and melted cheese, these chimichangas offer a delightful twist on classic Mexican-inspired comfort food.

You’ll love how easily these come together with simple ingredients and minimal prep time.

The baking method ensures a healthier alternative to traditional deep-fried versions without sacrificing an ounce of crunch.

Each bite delivers a satisfying combination of crisp exterior and succulent filling that will have everyone at the table asking for seconds.

Dive into this mouthwatering recipe and transform your weeknight dinner into a fiesta of flavors.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 380 kcal

Servings: 5

Ingredients That Make Chi-Chis Baked Chicken Chimichangas

• Shredded Chicken: Tender and juicy protein that creates the hearty core of the chimichanga, best when freshly cooked or rotisserie chicken for maximum flavor.
• Sour Cream: Adds creamy richness and helps bind the filling ingredients together smoothly.

• Cheddar Cheese, Monterey Jack Cheese: Creamy, melty cheeses that provide gooey texture and sharp, tangy flavor profiles for a classic Tex-Mex taste.

• Green Chilies: Adds mild heat and bright, fresh pepper taste to complement the chicken.
• Cumin: Earthy, warm spice that brings authentic southwestern depth to the filling.
• Chili Powder: Provides gentle heat and robust pepper undertones.
• Garlic Powder: Delivers subtle, aromatic background flavor without overwhelming other ingredients.
• Onion Powder: Introduces sweet and savory undertones that round out the seasoning blend.
• Salt, Pepper: Essential for balancing and enhancing all other flavor components.

• Tortillas: Soft flour tortillas create the crispy, golden exterior when baked.
• Melted Butter: Helps achieve a golden, crisp exterior with rich flavor.
• Cooking Spray: Alternative option for lighter, less fatty exterior.

Tools Used For Chi-Chis Baked Chicken Chimichangas

• Large Bowl: Essential for mixing chicken and spices thoroughly.
• Baking Sheet: Crucial for even baking and crispy chimichangas.
• Parchment Paper or Silicone Mat: Prevents sticking and easy cleanup.
• Pastry Brush or Cooking Spray: Helps achieve golden, crispy exterior.
• Sharp Knife: Useful for chopping or shredding ingredients.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.

How To Bake Chi-Chis Baked Chicken Chimichangas

• Oven Preparation

Warm up the kitchen with a toasty 400F heat. Cover a baking sheet with a protective layer to prevent sticking and ensure easy cleanup.

• Flavor Fusion

Combine tender chicken with a symphony of cheese, cream, and zesty spices. Mix everything together until the ingredients dance and blend seamlessly.

• Tortilla Transformation

Spread the vibrant filling onto soft tortillas. Carefully fold and roll each one into a neat package, creating little pockets of deliciousness. Arrange them seam-side down on the prepared baking sheet.

• Golden Crispy Magic

Brush the chimichangas with a light coating of melted butter or a quick spray of cooking oil. Let them bake until they turn a beautiful golden brown, creating a crispy exterior that crackles with each bite.

• Flavor Fiesta

Bring these golden treasures to the table and surround them with a colorful array of fresh toppings. Invite everyone to garnish their chimichanga with salsa, creamy guacamole, cool sour cream, and crisp vegetables.

Simple Tips For Chi-Chis Baked Chicken Chimichangas

• Meal Prep Magic: Prepare the chicken filling ahead of time and store in the refrigerator for up to 3 days, making weeknight dinners a breeze. Extra filling can be frozen for future quick meals.
• Protein Power Swap: Replace chicken with shredded beef, pulled pork, or black beans for vegetarian options. Ground turkey works wonderfully for a leaner protein alternative that keeps the same delicious flavor profile.
• Spice Level Control: Adjust heat by choosing mild or hot green chilies. Add diced jalapeños or a dash of hot sauce for extra kick, or keep it mild for sensitive palates. Experiment with different pepper varieties to suit your taste.
• Gluten-Free Friendly: Use corn tortillas instead of flour for a gluten-free version. Look for large, flexible corn tortillas that can hold the filling without breaking. Warm tortillas slightly before filling to prevent cracking and improve pliability.
• Crispy Coating Tricks: For an extra-crispy exterior, brush tortillas with egg wash before baking or sprinkle with a light dusting of parmesan cheese. Avoid overcrowding the baking sheet to ensure each chimichanga gets perfectly golden and crisp edges.

Fun Ways To Serve Chi-Chis Baked Chicken Chimichangas

• Fiesta Feast Companions: Pair these golden chimichangas with zesty homemade salsa for a burst of fresh flavors.
• Dip Delights: Create a creamy avocado-sour cream sauce by blending ripe avocados, sour cream, lime juice, and a pinch of salt for a luxurious accompaniment.
• Colorful Side Kick: Whip up a quick Mexican-style rice with cilantro and corn to complement the crispy chimichangas, adding a vibrant touch to your plate.
• Cool Crunch Topper: Sprinkle fresh chopped lettuce, diced tomatoes, and a dollop of sour cream on top for a refreshing contrast to the warm, crispy chicken filling.

Smart Storage For Chi-Chis Baked Chicken Chimichangas

• Fridge Fresh Tactics: Store leftover chimichangas in an airtight container within the refrigerator for up to 3-4 days. Wrap each chimichanga individually in aluminum foil to maintain crispiness and prevent moisture buildup.
• Quick Reheat Strategy: Restore crispy texture by baking refrigerated chimichangas in a preheated 350F oven for 10-12 minutes. Avoid microwave reheating, which can make the tortilla soggy and compromise the delightful crunch.
• Freezer Stash Method: Prepare an extra batch of chimichangas and freeze uncooked for future meals. Place rolled, unbuttered chimichangas on a baking sheet, freeze until solid, then transfer to freezer-safe bags. Freeze up to 2 months for convenient weeknight dinners.
• Meal Prep Magic: Prepare chicken filling and roll chimichangas in advance. Keep assembled (but uncooked) chimichangas covered in the refrigerator for up to 24 hours before baking. This technique saves time and ensures a quick, delicious meal during busy weekdays.

Crispy Chi-Chis Baked Chicken Chimichangas Recipe

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4.8 from 14 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Mexican-inspired chi-chis baked chicken chimichangas offer a delightful twist on traditional fare. Crispy tortillas packed with seasoned chicken create a satisfying meal you can easily prepare at home.

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Ingredients

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• 2 cups cooked shredded chicken (rotisserie)
• 1 cup shredded cheddar cheese
• ½ cup shredded monterey jack cheese
• 6 large flour tortillas
• ½ cup sour cream
• 2 tbsps (30 mL) melted butter or cooking spray
• ¼ cup diced green chilies (canned)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• Salsa
• Guacamole
• Sour cream
• Shredded lettuce
• Diced tomatoes

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Instructions

1. Oven Preparation: Preheat the oven to 400F (200C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup and non-stick performance.
2. Filling Creation: In a large mixing bowl, combine shredded chicken, cheddar and Monterey Jack cheeses, sour cream, green chilies, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed and create a cohesive filling.
3. Chimichanga Assembly: Place a tortilla flat, spoon the chicken mixture into the center, fold the sides inward, and roll tightly into a compact bundle. Position each chimichanga seam-side down on the prepared baking sheet, ensuring they are securely sealed.
4. Baking and Browning: Brush or mist the chimichanga tops with melted butter to promote a golden, crispy exterior. Bake in the preheated oven for 20-25 minutes until the surface achieves a rich, bronzed appearance and the filling is heated through.
5. Serving and Garnishing: Plate the hot chimichangas and accompany with an array of vibrant toppings such as salsa, guacamole, sour cream, shredded lettuce, and diced tomatoes to elevate the dining experience.

Notes

• Seal Securely: Ensure tortilla edges are tightly folded to prevent filling from leaking during baking, creating perfect compact chimichangas.
• Cheese Melting Tip: Use room temperature cheeses for smoother, more even distribution throughout the chicken mixture.
• Butter Brushing Technique: Apply melted butter sparingly and evenly to achieve a crisp, golden exterior without making the tortilla soggy.
• Diet Adaptation: Swap regular tortillas with low-carb or gluten-free alternatives, and use reduced-fat cheese for lighter version without compromising flavor intensity.

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

Nutrition

• Serving Size: 5
• Calories: 380
• Sugar: 2 g
• Sodium: 780 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 75 mg