Chi-Chi’s Baked Chicken Chimichangas Recipe

Chi-Chi’s Baked Chicken Chimichangas were a lighter take on the classic, featuring a crispy, oven-baked tortilla stuffed with seasoned chicken and cheese, delivering rich, savory flavors without the deep-frying.

Make our Chi-Chi’s Baked Chicken Chimichangas Recipe at home. With our Secret Restaurant Recipe your Baked Chicken Chimichangas will taste just like Chi-Chi’s.

Photo by Masala Puri

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Chi-Chi's Baked Chicken Chimichangas Recipe

Make our Chi-Chi's Baked Chicken Chimichangas Recipe at home. With our Secret Restaurant Recipe your Baked Chicken Chimichangas will taste just like Chi-Chi's.

Prep Time45 minutes mins

Active Time45 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dinner, Kid Favorite, Lunch, Main Course

Cuisine: Mexican, TexMex

Keyword: Chi Chi's, Chicken Recipe, Mexican, Mexican Restaurant-Style Recipes

Ingredients

• 2 tablespoons Olive Oil
• 1/2 cup chopped Onion
• 2 cloves Garlic minced
• 1/2 tablespoon Chili Powder
• 16 ounces Salsa, store bought or homemade, of choice (See Box Below for Links to Recipes)
• 1/2 teaspoon Cumin
• 1/2 teaspoon Cinnamon
• 2 1/2 cups shredded cooked Chicken
• Pinch of Salt
• Six 10-inch fresh Flour Tortillas
• 1 cup Refried Beans
• Olive Oil for brushing
• Shredded Cheddar Cheese to serve
• Sour Cream to serve
• Guacamole to serve

Instructions

• Place 2 tablespoons Olive Oil in a large saucepan. Place pan over medium heat.
• When oil is hot and shimmering, add onions and garlic. Sauté until tender and fragrant.
• Add chili powder, salsa, cumin and cinnamon. Stir to mix.
• Add shredded chicken. Stir and toss to mix well.
• Remove pan from heat and allow mixture to cool.
• Preheat oven to 450°F.
• Grease a rimmed 15 x 10 x 1-inch baking pan.
• Place a tortilla flat on a work surface (If tortillas are cold or stiff, warm them just a bit, 1 at a time, in a dry skillet on the stovetop over low heat (do not burn) or in the microwave).
• Spoon a heaping tablespoon of refried beans down center of each tortilla.
• Top with about 1/2 cup chicken mixture.
• Fold up the bottom, top and sides of the soft tortilla, to fully wrap and enclose the fillings. Secure with wooden toothpicks, if necessary.
• Place chimichanga in greased baking pan, seam side down.
• Brush all sides with the oil.
• Repeat with all tortillas until you have as many as you want to cook, or run out of ingredients.
• Place dish in preheated oven and bake 20 to 25 minutes, or until golden brown and crisp, turning every 5 minutes.
• Place a chimichanga or 2 on a serving plate.
• Scatter a bit of cheddar cheese over top.
• Dollop with sour cream and guacamole or serve on the side.
• Serve hot.

Chi-Chi's Baked Chicken Chimichangas

A Chi-Chi's Copycat Recipe

 

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Photo of “Chimichanga | Pentax K100D + SMC 50/1.7” is by Masala Puri and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Masala. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.