Chi-Chi’s Baked Chicken Chimichangas

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There are days when I crave something hearty, cheesy, and just a little crispy. That’s when I turn to my Chi-Chi’s Baked Chicken Chimichangas. Inspired by the Tex-Mex classic from the once-beloved Chi-Chi’s restaurants, this dish brings a nostalgic wave of flavor and comfort, minus the need for deep frying. It’s a brilliant way to indulge in something rich without going overboard.

I first made these on a whim, trying to repurpose leftover rotisserie chicken into something more exciting than a salad. The combination of shredded chicken, creamy refried beans, and zesty salsa wrapped in a warm tortilla, baked to golden perfection, turned out to be more than I expected. Since then, it’s become a staple in my weeknight dinner rotation.

Baking these chimichangas instead of frying not only lightens them up but also makes cleanup a breeze. They come out perfectly crisp on the outside while staying melty and savory inside. I love topping them with sour cream, guacamole, and a sprinkle of green onions for a plate that looks as good as it tastes.

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

These baked chicken chimichangas hit the sweet spot between comfort and convenience. They’re oven-crisped for that satisfying crunch without the oil splatter of frying. You can whip them up with pantry staples and leftover chicken, and they freeze beautifully for future meals. Best of all, they’re endlessly customizable—add jalapeños for a kick, swap in different cheeses, or try whole wheat tortillas for a nutritious twist. If you enjoy Tex-Mex favorites like Homemade Big Mac Wraps with Secret Sauce or White Chicken Enchilada Casserole, this recipe is calling your name.

Ingredients

Shredded Chicken: The heart of the filling, cooked and seasoned chicken brings the savory body to every bite.

Refried Beans: Creamy and flavorful, they add richness and help hold the filling together.

Salsa: Adds a kick of spice and tang that livens up the entire dish.

Shredded Cheese: Melts to perfection inside the chimichanga, creating that irresistible gooey texture.

Flour Tortillas: The vessel that wraps everything together and crisps beautifully in the oven.

Cooking Spray or Olive Oil: Essential for getting that golden brown crust on the outside without frying.

Optional Toppings: Sour cream, guacamole, chopped green onions, or diced tomatoes for a fresh, colorful finish.

How to Make Chi-Chi’s Baked Chicken Chimichangas

Step 1: Prepare the Filling

In a mixing bowl, combine the shredded chicken, refried beans, salsa, and shredded cheese. Mix until everything is evenly distributed.

Step 2: Assemble the Chimichangas

Lay out the tortillas and place a generous scoop of the filling mixture in the center of each. Fold the sides in, then roll them up tightly from the bottom, creating a burrito shape.

Step 3: Bake to Perfection

Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush them with olive oil. Bake for about 20 minutes or until golden brown and crispy, flipping them halfway through.

Step 4: Add Toppings and Serve

Remove from the oven and serve hot. Top with your favorite garnishes like sour cream, guacamole, green onions, or extra salsa for that perfect finishing touch.

Recipe Variations and Possible Substitutions

One of the best things about Chi-Chi’s Baked Chicken Chimichangas is how adaptable they are. Swap out the chicken for ground beef, shredded pork, or even grilled vegetables if you want to go meatless. You can use black beans or pinto beans in place of refried beans for a different texture. Love spice? Stir in chopped jalapeños or a spoonful of chipotle in adobo sauce. For cheese lovers, a mix of pepper jack and sharp cheddar works beautifully.

Whole wheat or low-carb tortillas are great alternatives for a lighter version, and if you’re dairy-free, vegan cheese and plant-based yogurt as toppings will still satisfy.

Serving and Pairing Suggestions

I like to serve these chimichangas with a side of cilantro lime rice or a fresh corn salad. They also go great with crispy tortilla chips and homemade salsa or queso. A simple tossed green salad with avocado dressing balances the richness of the chimichangas beautifully.

For drinks, a cold lime agua fresca or a classic margarita pairs wonderfully with the bold Tex-Mex flavors.

Storage and Reheating Tips

Store any leftover baked chimichangas in an airtight container in the fridge for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes, or until heated through and crispy again. You can also use an air fryer for an even crispier finish.

They freeze exceptionally well too. Just wrap each one individually in foil, place them in a zip-top bag, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

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

To maintain their crispness, avoid covering them while they’re hot. Instead, let them rest on a wire rack to allow airflow. Reheating in the oven or air fryer also helps revive that perfect crunch.

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

Yes, you can assemble them ahead of time and store them in the fridge for up to 24 hours before baking. You can also freeze them before or after baking for a convenient meal later.

What sides go best with Chi-Chi’s Baked Chicken Chimichangas?

Classic sides include Spanish rice, Mexican street corn, or guacamole and chips. You might also enjoy this with Roasted Zucchini and Squash for a lighter balance.

Can I use a different protein in Chi-Chi’s Baked Chicken Chimichangas?

Absolutely! Ground beef, turkey, pulled pork, or even beans and sweet potatoes for a vegetarian twist all work beautifully in this recipe.

How do I freeze Chi-Chi’s Baked Chicken Chimichangas for later?

Wrap each cooled chimichanga tightly in foil and place in a freezer-safe bag. When ready to eat, thaw overnight in the fridge and reheat in the oven or air fryer until hot and crisp.

Related Recipe You’ll Like

If you love a hearty handheld dinner like these chimichangas, you’ll also enjoy my Texas Roadhouse Smothered Chicken Recipe. It’s creamy, flavorful, and full of Southern comfort. Another must-try is the Chicken Scampi with Garlic Parmesan Rice that balances zesty and savory notes so well.

Save and Share This Recipe for Later

Don’t let this Chi-Chi’s Baked Chicken Chimichangas recipe get lost in your feed. Pin it now to your favorite Pinterest board so you can easily come back to it next time you’re craving something Tex-Mex and easy. Share it on Facebook or send it in your food-loving group chat—I guarantee it will be a hit!

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