Chi-Chi’s Baked Chicken Chimichangas

Why You’ll Love This Recipe

• Baked, Not Fried: This recipe gives you all the crispy, golden goodness of chimichangas without the extra oil and calories.

• Flavor-Packed: The seasoned chicken, combined with cheese and spices, delivers bold and savory flavors in every bite.

• Easy to Make: With simple ingredients and straightforward steps, this recipe is quick and easy to prepare.

• Customizable: Add your favorite toppings, or mix in extras like beans, corn, or peppers to make them your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts (about 1 lb)

• 1 packet taco seasoning or 2 tablespoons homemade seasoning

• 1 cup shredded cheddar cheese (or Mexican cheese blend)

• 1 can (15 oz) refried beans

• 1/4 cup chopped green onions (optional)

• 1/2 cup salsa (optional)

• 1 tablespoon olive oil

• 8 flour tortillas (10-inch size)

• 1 tablespoon vegetable oil or melted butter (for brushing)

• Salt and pepper, to taste

• Sour cream, guacamole, salsa, or cilantro (for serving)

Directions

Cook the Chicken:

1. Prepare the Chicken: Season the chicken breasts with taco seasoning, salt, and pepper. You can either cook the chicken in a skillet, bake it, or use the stovetop:

   • Stovetop: Heat a bit of olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes per side until fully cooked. Remove from heat, shred the chicken using two forks, and set aside.

   • Baking Option: Preheat the oven to 375°F (190°C). Bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C), then shred the chicken.

2. Mix the Chicken Filling: In a large bowl, combine the shredded chicken, refried beans, green onions (if using), salsa (optional), and 1/2 cup of the shredded cheese. Stir until well combined.

Assemble the Chimichangas:

3. Prepare the Tortillas: Warm the flour tortillas slightly in the microwave for 10-15 seconds to make them more pliable and easier to roll.

4. Fill the Tortillas: Spoon an even amount of the chicken mixture into the center of each tortilla. Fold the sides of the tortilla over the filling, then roll it up tightly, making sure the edges are tucked in.

5. Brush and Bake: Place the rolled chimichangas seam-side down on a baking sheet. Lightly brush the tops with melted butter or vegetable oil. This will help them crisp up nicely in the oven.

6. Bake the Chimichangas: Preheat the oven to 400°F (200°C). Bake the chimichangas for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on all sides.

Serve:

7. Serve with Toppings: Once the chimichangas are baked, serve them with your favorite toppings like sour cream, guacamole, salsa, or cilantro. You can also sprinkle the remaining cheese on top and serve them with a side of rice or beans.

Servings and Timing

• Servings: 4 (2 chimichangas each)

• Preparation Time: 15 minutes

• Cooking Time: 30-40 minutes

• Total Time: 45-55 minutes

Variations

• Spicy Version: Add chopped jalapeños or a dash of hot sauce to the filling for a spicy kick.

• Vegetarian Option: Substitute the chicken with seasoned black beans or grilled vegetables for a vegetarian version.

• Cheese Variation: Swap cheddar cheese for pepper jack or cotija for a different flavor.

• Add Veggies: Add bell peppers, corn, or spinach to the filling for more texture and flavor.

Storage/Reheating

• Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.

• Freezing: These chimichangas freeze well! Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 30-40 minutes, or until heated through.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore the crispiness.

FAQs

Can I make these chimichangas in advance?

Yes! You can assemble the chimichangas and store them in the refrigerator, covered with plastic wrap, for up to 24 hours before baking them. This makes them a great make-ahead meal.

Can I use a different type of meat?

Yes, you can substitute the chicken with beef, turkey,  for a different protein. Just make sure to cook and shred the meat before adding it to the filling.

Can I use whole wheat tortillas?

Absolutely! Whole wheat tortillas work well in this recipe for a slightly healthier version.

How do I keep the chimichangas from being soggy?

Be sure to brush the tortillas lightly with oil or butter before baking. This helps keep them crispy. Also, make sure the filling isn’t too wet, and if you’re using salsa, drain off any excess liquid before adding it to the filling.

Conclusion

Chi-Chi’s Baked Chicken Chimichangas are a perfect combination of crispy, golden tortillas and flavorful, tender chicken filling. With a simple glaze of seasoning and a few easy steps, this recipe is both quick and satisfying. Whether you’re cooking for a crowd or making a family dinner, these baked chimichangas are sure to be a hit. Enjoy them with your favorite toppings and sides for a complete, delicious meal!

Chi-Chi’s Baked Chicken Chimichangas

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55-65 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

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Description

Chi-Chi’s Baked Chicken Chimichangas are a healthier, baked alternative to the fried version, featuring seasoned chicken, cheese, and beans wrapped in flour tortillas and baked to golden perfection. This easy-to-make dish is packed with bold flavors and perfect for dinner or a fun, customizable meal. Serve with your favorite toppings for a complete, satisfying dish!

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Ingredients

• 4 boneless, skinless chicken breasts (about 1 lb)

• 1 packet taco seasoning or 2 tablespoons homemade seasoning

• 1 cup shredded cheddar cheese (or Mexican cheese blend)

• 1 can (15 oz) refried beans

• 1/4 cup chopped green onions (optional)

• 1/2 cup salsa (optional)

• 1 tablespoon olive oil

• 8 flour tortillas (10-inch size)

• 1 tablespoon vegetable oil or melted butter (for brushing)

• Salt and pepper, to taste

• Sour cream, guacamole, salsa, or cilantro (for serving)

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Instructions

• Cook the Chicken:

  • Stovetop: Heat a bit of olive oil in a skillet over medium-high heat. Season chicken breasts with taco seasoning, salt, and pepper. Cook for 6-7 minutes per side until fully cooked, then shred using two forks.

  • Baking Option: Preheat oven to 375°F (190°C). Bake chicken for 20-25 minutes until it reaches an internal temperature of 165°F (74°C), then shred.

• Mix the Chicken Filling:

  • In a large bowl, combine shredded chicken, refried beans, green onions, salsa (optional), and 1/2 cup shredded cheese. Stir until well combined.

• Assemble the Chimichangas:

  • Warm the tortillas in the microwave for 10-15 seconds to make them more pliable.

  • Spoon an even amount of chicken mixture onto each tortilla, then fold the sides in and roll tightly.

  • Place rolled chimichangas seam-side down on a baking sheet. Brush tops with melted butter or vegetable oil for crispiness.

• Bake the Chimichangas:

  • Preheat oven to 400°F (200°C). Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on all sides.

• Serve:

  • Serve with toppings like sour cream, guacamole, salsa, or cilantro. Optionally, sprinkle more cheese on top and pair with rice or beans for a complete meal.

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Notes

Spicy Version: Add chopped jalapeños or a dash of hot sauce for heat.Vegetarian Option: Swap chicken for seasoned black beans or grilled vegetables.Cheese Variation: Try pepper jack or cotija cheese for a different flavor.Add Veggies: Add bell peppers, corn, or spinach to the filling for extra texture and flavor.