Description
Chi-Chi’s Baked Chicken Chimichangas are a delicious and healthier twist on the traditional fried version. This recipe features tender shredded chicken mixed with Monterey Jack and cheddar cheeses, salsa, and diced green chilies, all seasoned with cumin, chili powder, and garlic powder.
Ingredients
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
6 large flour tortillas
Cooking spray
Sour cream, guacamole, and salsa (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper. Mix everything well.
Place a scoop of the chicken mixture in the center of each flour tortilla.
Fold the sides of the tortillas over the filling, then roll them up tightly to form chimichangas.
Place the chimichangas seam-side down on the prepared baking sheet.
Lightly spray the chimichangas with cooking spray.
Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
Remove from the oven and let them cool for a few minutes before serving.
Serve the baked chicken chimichangas hot, with sour cream, guacamole, and salsa on the side for dipping.
Notes
- Ingredient Substitutions: Feel free to substitute the chicken with other proteins like ground beef, pork, or even a vegetarian option like black beans and corn.
- Cheese Variations: You can experiment with different cheeses such as pepper jack for added spice or queso fresco for a more traditional Mexican flavor.
- Air Fryer Option: If you prefer using an air fryer, preheat it to 400°F (200°C) and cook the chimichangas for 8-10 minutes, flipping halfway through.
- Serving Ideas: Pair your chimichangas with sides like Mexican rice, refried beans, or a fresh salad. Beverages like margaritas or Mexican sodas complement the meal perfectly.
- Storage: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months. Reheat in the oven to maintain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Calories: 350 kcal per serving