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Chi-Chi’s Baked Chicken Chimichangas

Crispy Chi-Chi’s Baked Chicken Chimichangas You’ll Love

Enjoy the delicious crunch of Chi-Chi’s Baked Chicken Chimichangas, a healthy Tex-Mex favorite perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 chimichangas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken Substitute with leftover rotisserie chicken for convenience.
  • 1 cup Shredded Monterey Jack Cheese Can replace with pepper jack for spicier notes.
  • 1 cup Shredded Cheddar Cheese Mix with mozzarella for a different cheese profile.
  • 1 cup Salsa Use fresh salsa for a vibrant taste or sub with enchilada sauce.
  • 1 can Diced Green Chilies Swap with jalapeños for a spicier kick.
  • 1 teaspoon Ground Cumin Substitute with taco seasoning for added flavor complexity.
  • 1 teaspoon Chili Powder Use smoked paprika for a different twist.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as a substitute.
  • 1/4 teaspoon Cayenne Pepper (optional) Omit for a milder version.
  • to taste Salt For seasoning to enhance all flavors.
  • to taste Pepper For seasoning to enhance all flavors.
  • 4 large Flour Tortillas Use corn tortillas for a gluten-free option.
  • 1 can Cooking Spray Brush with olive oil as a healthier alternative.
For Serving
  • 1 cup Sour Cream A creamy dip that cools the heat.
  • 1 cup Guacamole Adds a fresh and creamy touch.
  • 1 cup Fresh Salsa Personalize with your favorite mix-ins.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine the cooked shredded chicken, shredded Monterey Jack and cheddar cheese, salsa, diced green chilies, cumin, chili powder, garlic powder, and cayenne pepper if desired.
  3. Grab a flour tortilla and place a generous scoop of the filling in the center. Fold the sides in and roll it up tightly.
  4. Position each chimichanga seam-side down on the prepared baking sheet, ensuring space between each.
  5. Lightly spray the tops of the chimichangas with cooking spray or brush them with olive oil.
  6. Bake the chimichangas in the preheated oven for 20-25 minutes until golden brown and crispy.
  7. Allow the chimichangas to cool for a few minutes before serving warm with sour cream, guacamole, and fresh salsa.

Nutrition

Serving: 1chimichangaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

These chimichangas are fully customizable; feel free to experiment with various fillings or toppings according to your preferences.

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