Julia Koch
Golden, crispy tortillas filled with spiced chicken, cheese, and a tangy blend of toppings—Chi-Chi’s Baked Chicken Chimichangas bring the flavor of your favorite Tex-Mex restaurant right into your kitchen. Unlike their deep-fried counterparts, these chimichangas are baked to perfection, making them a healthier option without sacrificing any crunch or richness.
Each bite delivers a satisfying mix of tender chicken, melted cheese, and warm seasonings wrapped in a flaky shell. The finishing touch? A dollop of sour cream, fresh pico de gallo, and chopped cilantro. Whether you’re cooking for a crowd or preparing a flavorful family dinner, this dish will steal the spotlight.
What Kind of Tortillas Should I Use for Baked Chimichangas?
Flour tortillas are the way to go for baked chimichangas. They become delightfully crispy in the oven while staying flexible enough to roll tightly around the filling. Choose medium to large tortillas to hold generous spoonfuls of chicken and cheese without tearing. Avoid corn tortillas here—they tend to crack and break when baked.
Ingredients for the Chi-Chi’s Baked Chicken Chimichangas
- Cooked Chicken Breast: The heart of the chimichanga, shredded and seasoned to absorb all those Tex-Mex flavors.
- Cream Cheese: Adds a creamy base and helps bind the filling ingredients together.
- Shredded Cheddar or Mexican Blend Cheese: Melts beautifully, providing that gooey cheesy stretch.
- Salsa or Taco Sauce: Infuses moisture and a little heat to the filling.
- Taco Seasoning: Essential for that smoky, spicy flavor punch.
- Flour Tortillas: The crispy shell that holds it all together once baked.
- Cooking Spray or Olive Oil: For brushing the tortillas, so they crisp up to a golden brown.
- Toppings (Sour Cream, Diced Tomatoes, Cilantro): Adds freshness, coolness, and a bit of flair to each serving.
How To Make the Chi-Chi’s Baked Chicken Chimichangas
Step 1: Prep the Filling
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar or Mexican cheese, salsa or taco sauce, and taco seasoning. Stir until the mixture is fully combined and creamy.
Step 2: Warm and Fill the Tortillas
Microwave your flour tortillas for about 20 seconds so they’re easier to roll. Spoon the chicken mixture into the center of each tortilla, then fold in the sides and roll tightly like a burrito.
Step 3: Arrange and Brush
Place each rolled chimichanga seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the tops with olive oil or cooking spray. This helps them develop that signature golden, crispy finish.
Step 4: Bake to Perfection
Bake the chimichangas at 400°F (200°C) for 20 to 25 minutes, or until the tortillas are golden brown and crisp. Flip them halfway through baking for an even crunch.
Step 5: Add the Toppings
Once baked, remove from the oven and let them cool for a couple minutes. Top with sour cream, diced tomatoes, chopped cilantro, or any toppings you love.
Serving and Storing Your Chi-Chi’s Baked Chicken Chimichangas
Serve your baked chicken chimichangas straight from the oven with a generous topping of sour cream, diced tomatoes, and fresh cilantro. They pair beautifully with a side of Mexican rice, refried beans, or a bright corn salad.
For storing, let the chimichangas cool completely before transferring them to an airtight container. They keep well in the fridge for up to 4 days. To reheat, pop them in the oven or air fryer to restore that crisp exterior—avoid microwaving unless you’re okay with a softer texture.
Frequently Asked Questions
How can I make them spicier?
Add chopped jalapeños or hot salsa to the filling, or serve with spicy chili sauce on the side.
Can I freeze these baked chimichangas?
Yes, assemble and wrap them tightly in foil or plastic wrap before freezing. Bake from frozen at 375°F until heated through and crispy, about 35 minutes.
What other meats can I use?
Shredded beef or pork are great alternatives. Ground turkey or even seasoned black beans work if you’re keeping it lighter.
Should I cover them while baking?
No need. Leaving them uncovered ensures they crisp up nicely.
Can I prepare them in advance?
Absolutely. Assemble the chimichangas up to a day ahead and refrigerate until ready to bake.
Want More Dinner Ideas?
You might also like the Buffalo Chicken Lasagna Recipe, a bold and creamy twist perfect for spice lovers. Or explore the comforting layers of the Pepperoni Pizza Casserole—a crowd favorite with gooey cheese and pasta.
For a hearty one-dish meal, the One Skillet Smoky Cajun BBQ Chicken Pasta packs a punch with every bite. If you’re leaning into cozy flavors, the Creamy Broccoli Cheddar Soup is always a warming go-to.
Or mix things up with the One Skillet Spicy Garlic Butter Parmesan Steak Pasta, a fast yet indulgent choice for weeknights.
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If you make it, I’d love to hear how it turned out. Did you try a different topping? Add extra spice? Leave a comment below. I’m always curious how others customize it.
Chi-Chi’s Baked Chicken Chimichangas
- Total Time: 35 minutes
- Yield: 6 servings
Description
Golden, crispy, and packed with flavor, these baked chicken chimichangas offer a lighter take on a Tex-Mex favorite. Wrapped in flour tortillas and loaded with creamy, spiced chicken filling, they’re finished in the oven for a satisfying crunch without the fryer. A delicious dinner that feels indulgent yet easy to prepare.
Ingredients
2 cups cooked chicken breast, shredded
4 oz cream cheese, softened
1 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa or taco sauce
1 tbsp taco seasoning
6 medium flour tortillas
Olive oil or cooking spray
Toppings: sour cream, diced tomatoes, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, and taco seasoning until well combined.
- Warm tortillas in the microwave for 20 seconds to soften.
- Spoon the chicken filling into each tortilla. Fold in sides and roll up tightly.
- Place rolled chimichangas seam-side down on the baking sheet.
- Brush or spray tops with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Remove from oven, let cool slightly, and top with sour cream, diced tomatoes, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
