Introduction
Bring back the nostalgic flavors of the beloved Chi-Chi’s restaurant with these Baked Chicken Chimichangas – all the crispy, cheesy goodness of the original, but lighter and easier to make at home. These golden-brown bundles of joy are stuffed with tender shredded chicken, melty cheese, and authentic Mexican spices, then baked to perfection instead of fried. Perfect for Taco Tuesday or any night you’re craving restaurant-quality Tex-Mex without the guilt!
What makes this recipe special is how it captures the essence of the 90s favorite while being:
- Healthier (baked not fried)
- Simpler (no deep-frying mess)
- Customizable (adjust spice levels to taste)
- Meal-prep friendly (freezes beautifully)
Why These Baked Chimichangas Beat Takeout
- 80% less fat than traditional fried versions
- Crispy without greasy thanks to smart baking techniques
- Protein-packed with lean chicken and beans
- Kid-approved fun finger food
- Budget-friendly under $2 per serving
The magic happens when the flour tortillas puff up in the oven, creating that signature chimichanga crunch without all the oil. Serve with cool sour cream and fresh pico de gallo for the full Chi-Chi’s experience!
Step-by-Step Chi-Chi’s Copycat Recipe
Ingredients You’ll Need
For authentic flavor:
- 2 cups shredded chicken (rotisserie works great)
- 1 can refried beans
- 2 cups Mexican blend cheese
- 1 packet taco seasoning
- 8 large flour tortillas (burrito-size)
- Toppings: Pico, guacamole, sour cream
The Secret 3-Step Process
- Make the Filling (5 minutes)
- Mix chicken, beans, 1 cup cheese, and seasoning
- Stir in 1/4 cup enchilada sauce for moisture
- Assemble Like a Pro
- Spoon 1/2 cup filling onto each tortilla
- Fold burrito-style (watch our folding tutorial GIF)
- Place seam-side down on baking sheet
- Bake to Golden Perfection
- Brush with melted butter or spray with oil
- Bake at 400°F for 15 minutes
- Flip, bake 5 more minutes
- Top with remaining cheese, broil 2 minutes
Pro Tips for Authentic Texture
- Tortilla trick: Microwave briefly to make pliable
- Extra crisp: Use a wire rack on the baking sheet
- Flavor boost: Add roasted green chiles to filling
- Make-ahead: Assemble unbaked, freeze for later
Serving Suggestions
Traditional Chi-Chi’s Style Plate:
- Spanish rice
- Charro beans
- Lime wedge garnish
- Extra cheese sauce for dipping
Modern Twists:
- Chipotle crema drizzle
- Mango-avocado salsa
- Cilantro-lime cauliflower rice
FAQs
Q: Can I make these gluten-free?
A: Yes! Use GF tortillas and check seasoning labels.
Q: How do I prevent splitting?
A: Don’t overfill, and keep tortillas moist before rolling.
Q: What’s the best dipping sauce?
A: Our copycat Chi-Chi’s queso is perfect!
Q: Can I use ground beef instead?
A: Absolutely – brown with onions first.
Conclusion
These Baked Chicken Chimichangas deliver all the nostalgic flavor of the 90s favorite with none of the deep-fried guilt. Whether you’re craving a taste of childhood or discovering chimichangas for the first time, this recipe is guaranteed to become a family favorite.
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Chi-Chi’s Style Baked Chicken Chimichangas: A Healthier Twist on a Tex-Mex Classic
- Total Time: 30 mins
Description
Enjoy a healthier take on a Mexican classic with Chi-Chi’s Baked Chicken Chimichangas. These chimichangas are filled with a flavorful chicken mixture, baked to golden perfection, and perfect for a family meal or gathering.
Ingredients
2 cups cooked chicken, shredded
1 cup salsa
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 large flour tortillas
2 tablespoons melted butter
Fresh cilantro, chopped (for garnish)
Sour cream, guacamole, and salsa (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the shredded chicken, salsa, ground cumin, garlic powder, onion powder, chili powder, paprika, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix well to combine.
Place a large spoonful of the chicken mixture in the center of each flour tortilla. Fold in the sides, then roll up the tortilla tightly to enclose the filling.
Place the chimichangas seam-side down on the prepared baking sheet. Brush the tops with melted butter.
Bake in the preheated oven for 20-25 minutes, or until the chimichangas are golden brown and crispy.
Remove from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro.
Serve the chimichangas warm with sour cream, guacamole, and salsa on the side.
Prep Time: 20 minutes
Calories: Approximately 350 per serving
Notes
Chi-Chi’s Baked Chicken Chimichangas are a delicious and healthier alternative to the traditional fried version. Filled with a savory chicken mixture and baked to crispy perfection, they make a perfect meal for any occasion.
