Chi-Chi’s Style Baked Chicken Chimichangas

Chi-Chi’s Style Baked Chicken Chimichangas

A healthier, oven-baked version of the classic crispy chimichanga—loaded with tender chicken, melted cheese, and Southwest flavors!

Ingredients

• 2 cups cooked shredded chicken (rotisserie or boiled)

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• ½ cup salsa (mild or medium)

• ¼ cup diced green chilies (canned, mild or hot)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp garlic powder

• 6 large flour tortillas (burrito-size, 10-inch)

• 2 tbsp melted butter (or olive oil)

• Toppings: Sour cream, guacamole, pico de gallo, shredded lettuce

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix filling: In a bowl, combine chicken, cheeses, salsa, green chilies, cumin, chili powder, and garlic powder.

3. Assemble chimichangas:

   • Warm tortillas for 10 sec in the microwave (to prevent cracking).

   • Spoon ⅓ cup filling onto each tortilla, just below the center.

   • Fold sides inward, then roll tightly from the bottom up (like a burrito).

4. Brush & bake:

   • Place seam-side down on the baking sheet.

   • Brush tops with melted butter (for crispiness).

   • Bake 15-20 mins until golden and crispy.

5. Serve hot with sour cream, guacamole, and extra salsa.

Tips

• Extra crispy? Broil 1-2 mins at the end (watch closely!).

• Air fryer option: Spray with oil, cook at 375°F (190°C) for 8-10 mins, flipping halfway.

• Freezer-friendly: Assemble unbaked, wrap in foil, and freeze. Bake from frozen (+5-10 mins).

These baked chimichangas are crispy outside, cheesy inside, and way lighter than fried! Enjoy! 😊🔥