Chi-Chi’s Baked Chicken Chimichangas

Save this recipe on:

Ever since I first tasted Chi-Chi’s Baked Chicken Chimichangas, I knew I had discovered something magical. The crispy tortilla shell embracing a creamy, spicy chicken filling became an instant favorite in my kitchen. I’ve always loved Tex-Mex flavors, but this dish stands out with its perfect blend of richness and crunch.

The first time I prepared it, I was nervous about baking instead of frying, wondering if it could really compare. To my surprise, the oven gave them a golden crispness without any of the grease. It was a turning point. I realized I could indulge in my favorite flavors without the extra oil.

Since then, these chimichangas have been a regular on our dinner table. Whether for a cozy family meal or when friends come over, they’re always a hit. And best of all, they’re deceptively easy to make. This dish sits proudly among other loved creations like my Creamy Garlic Chicken Breasts, Mexican Potatoes, and Authentic 7-Layer Mexican Dip, each sharing a place in my Tex-Mex favorites.

Why You’ll Love This Chi-Chi’s Baked Chicken Chimichangas

These chimichangas are the best of both worlds: all the delicious filling of a burrito with the crispy bite of something indulgent. But since they’re baked, you skip the mess of frying. They’re easy to assemble, customizable with your favorite fillings, and store well for future meals. Plus, they bring a restaurant-quality dish to your table with minimal effort.

Ingredients

Shredded Chicken: The heart of the filling. It brings protein and substance to each bite. I prefer using rotisserie chicken for ease and flavor.

Cream Cheese: Gives a luscious creaminess that binds the filling beautifully.

Salsa: Adds moisture and a hit of zesty tomato flavor with a touch of spice.

Chili Powder & Cumin: Essential spices that deliver the Tex-Mex flair.

Cheddar Cheese: Melts inside and gives that gooey, cheesy finish everyone loves.

Flour Tortillas: The wrapping that crisps up perfectly in the oven.

Butter or Cooking Spray: Needed to brush over the tortillas to get that golden, crunchy texture.

How to Make Chi-Chi’s Baked Chicken Chimichangas

Step 1: Preheat and Prep

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper or foil. This helps with easy cleanup and prevents sticking.

Step 2: Make the Filling

In a large bowl, mix together the shredded chicken, softened cream cheese, salsa, chili powder, cumin, and half of the cheddar cheese. Stir until everything is well combined and creamy.

Step 3: Assemble the Chimichangas

Spoon the chicken mixture into the center of each tortilla. Fold the sides and roll tightly like a burrito. Place each seam-side down on your prepared baking sheet.

Step 4: Bake to Crispy Perfection

Brush the tops with melted butter or spray with cooking spray. Bake in the oven for about 20-25 minutes or until golden brown and crispy. Sprinkle the remaining cheddar cheese over the chimichangas in the last 5 minutes if you want a melty topping.

Step 5: Serve

Remove from the oven and let them cool slightly before serving. Add toppings like sour cream, guacamole, or a fresh salsa if you like.

Recipe Variations and Possible Substitutions

There are endless ways to customize Chi-Chi’s Baked Chicken Chimichangas. Swap the chicken with ground beef, pulled pork, or even black beans for a vegetarian twist. If you’re out of cream cheese, try sour cream or Greek yogurt for a lighter take. You can change up the salsa too—a green tomatillo salsa adds a tangy twist. Spice lovers can throw in jalapeños or a splash of hot sauce.

For the cheese, Monterey Jack, Pepper Jack, or a Mexican blend all work wonderfully. And if you want to make them gluten-free, simply use gluten-free tortillas and ensure all other ingredients are certified gluten-free.

Serving and Pairing Suggestions

These baked chimichangas shine with classic Mexican sides. I love serving them with cilantro-lime rice or a side of seasoned black beans. A crisp salad with avocado and lime dressing is another great option to freshen up the plate.

They pair beautifully with cold drinks like a tangy margarita or a chilled glass of horchata. For a full Tex-Mex spread, add chips with guacamole or queso dip.

Storage and Reheating Tips

To store leftovers, let the chimichangas cool completely, then wrap them individually in foil or place in an airtight container. They keep well in the refrigerator for up to 4 days.

For freezing, wrap them tightly in plastic wrap and then foil. They’ll last for up to 2 months. Reheat in the oven at 375°F until heated through to keep them crispy, or use the air fryer for best texture. Microwave reheating is quick but can soften the tortillas.

FAQs

How do I keep Chi-Chi’s Baked Chicken Chimichangas crispy?

Make sure to brush or spray them generously before baking, and bake on a wire rack over a baking sheet if possible for air circulation.

Can I make Chi-Chi’s Baked Chicken Chimichangas ahead of time?

Absolutely. Assemble them and store in the fridge for up to 24 hours before baking. For longer storage, freeze and bake straight from frozen, adding a few extra minutes.

What kind of chicken works best for Chi-Chi’s Baked Chicken Chimichangas?

Rotisserie chicken is my go-to for its convenience and flavor. You can also use leftover grilled or roasted chicken.

Are Chi-Chi’s Baked Chicken Chimichangas spicy?

They have a mild kick, thanks to the salsa and spices, but you can control the heat level by choosing a milder or hotter salsa and adding extras like jalapeños if desired.

Related Recipe You’ll Like

If you loved these Chi-Chi’s Baked Chicken Chimichangas, then you’re going to fall for Creamy Tuscan Sausage Pasta. It brings that same comfort-food satisfaction with a rich, savory twist. You might also enjoy the cheesy depth in my Cheese Shrimp Penne Pasta with Spinach or go for a nostalgic treat with Sopapilla Cheesecake Bars for dessert.

Save and Share This Recipe for Later

Loved this Chi-Chi’s Baked Chicken Chimichangas recipe? Don’t forget to pin it to your favorite dinner ideas board on Pinterest so you can always come back to it. Share it with your friends and family who adore bold, crispy Tex-Mex meals. Whether it’s on Facebook, Instagram, or in a message to your foodie group chat, this is a recipe worth spreading!

Save this recipe on: