Chi-Chi Baked Chicken Chimichangas

Looking for something fun, crispy, cheesy, and downright satisfying to shake up your weeknight dinner routine? Chi-Chi Baked Chicken Chimichangas are about to become your new family favorite. No deep frying. No fuss. Just golden, oven-baked goodness wrapped in a warm tortilla hug.

Whether you’re trying to win over a picky eater or simply need a fast, crowd-pleasing meal after a long workday, this dish delivers flavor, texture, and a tiny kick of spice—without making a mess of your kitchen or your schedule.

Why You’ll Love These Chi-Chi Baked Chicken Chimichangas

First of all, they’re baked, not fried—which means less grease, less guilt, and way less cleanup. That’s a win in my book any day of the week. And thanks to the blend of Monterey Jack and cheddar cheeses, these chimichangas come out of the oven melty on the inside and crispy on the outside—basically, the edible version of cozy.

They’re also incredibly customizable. Want it spicier? Add extra cayenne. Feeding kids? Skip it. Need a dinner that stretches across picky palates and adult taste buds? This is it.

And did I mention they reheat beautifully? Because they do.

Ingredients You’ll Need

Here’s your quick shopping list for this magical Mexican-inspired meal:

• 2 cups cooked shredded chicken (rotisserie works wonders here)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup salsa (your favorite jar will do)
• 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 but oh-so-good)
• Salt and pepper, to taste
• 6 large flour tortillas
• Cooking spray
• Sour cream, guacamole, and salsa, for serving

Step-by-Step: From Kitchen to Table

1. Preheat and Prep

Set your oven to 400°F and line a baking sheet with parchment paper (because stuck-on cheese is no one’s idea of fun).

2. Mix the Filling

In a big ol’ mixing bowl, combine the shredded chicken, both cheeses, salsa, green chilies, and all the spices. Give it a good stir. You want every bite loaded with flavor.

Tip: Taste your filling before you roll it up. Want more heat? Add a dash more cayenne. Need it milder? Back off on the chili powder.

3. Fill the Tortillas

Lay out your tortillas and spoon the chicken mixture into the center of each. Spread it out a bit lengthwise, like you’re making a cozy bed for all that cheesy goodness.

4. Fold and Roll

Fold the sides inward, then roll them up tightly like little burrito burritos. Make sure the seams are on the bottom to help them stay closed while baking.

5. Arrange and Spray

Place your chimichangas seam-side down on the baking sheet. Lightly mist the tops with cooking spray to help them get that crave-worthy crunch in the oven.

6. Bake to Crispy Perfection

Pop them in the oven for 20-25 minutes. They should be golden, crisp, and slightly puffed.

7. Let Them Set (Just for a Minute)

Resist the urge to bite right in. Let them cool for 3-5 minutes. This gives the filling time to settle and saves your mouth from a cheese lava incident.

8. Garnish and Serve

Plate ‘em up with sour cream, guacamole, and a little extra salsa on the side. Bonus points if you sprinkle some fresh cilantro or squeeze a lime over the top.

Tips for Even Better Baked Chimichangas

• Use leftover chicken: Rotisserie chicken is your weeknight MVP.
• Go gluten-free: Sub in gluten-free tortillas if needed—just handle them gently as they tend to crack.
• Freeze ahead: Assemble and freeze unbaked chimichangas. Bake straight from frozen at 400°F for 30–35 minutes.
• Double the batch: These disappear fast. You’ve been warned.

My Little Chimichanga Story…

This recipe became a surprise hit at a last-minute game night when I needed something easy but still “impressive.” I threw these together with leftover chicken and whatever I had in the fridge—and suddenly, I was the hero of the night. Even my friend Sarah, who “doesn’t like spicy food”, asked for seconds. And yes, I shared the recipe (after some playful bribery).

FAQs About Chi-Chi Baked Chicken Chimichangas

Conclusion

Chi-Chi Baked Chicken Chimichangas are the kind of recipe you pull out when you need comfort, convenience, and a little bit of crunchy magic all in one. They’re easy to make, hard to mess up, and even harder to stop eating. Whether it’s Taco Tuesday or just a random Tuesday you want to upgrade, this dish brings bold flavor without the fryer fuss.

So grab your tortillas, and let’s make dinner the best part of your day.

Delicious Recipes to Explore After Your Chi-Chi Baked Chimichangas Night

If you loved making these Chi-Chi Baked Chicken Chimichangas, you’re in for a real treat with some of our other crowd-pleasing creations. Whether you’re craving more Tex-Mex flair or looking to keep things cheesy, creamy, or crispy, these recipes will have your dinner table buzzing. Here are a few handpicked dishes that perfectly complement your chimichanga adventure:

• Keep that crispy-craving going strong with these oven-baked, flavor-packed Baked Cream Cheese Chicken Taquitos—they’re a fun twist on another Mexican-inspired favorite.
• Looking for a comforting, cheesy casserole that’s just as simple and satisfying? Don’t miss the Doritos Chicken Casserole—yes, actual Doritos in your dinner (and no one’s mad about it).
• For a creamy, hearty option that still feels a little fancy, try the White Chicken Enchilada Casserole—it’s a smooth, spicy hug in a baking dish.
• If you loved the cheesy southwest flavors of the chimichangas, you’ll definitely want to check out the Mexican Chicken and Rice Bake. One pan, bold flavor, and practically no cleanup? Sign us up.

Bookmark these for your next meal plan or weekday dinner dilemma. Your taste buds (and your family) will thank you!

Chi-Chi Baked Chicken Chimichangas

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• Author: Aneta
• Total Time: 35 mins
• Yield: 6 Chimichangas 1x

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Description

These Chi-Chi Baked Chicken Chimichangas are a cheesy, crispy twist on the classic Tex-Mex favorite—minus the deep-frying! Packed with seasoned shredded chicken, melty cheese, and a pop of salsa and chilies, they’re oven-baked to golden perfection. Serve them up with sour cream, guacamole, and more salsa for a dinner that’s easy, satisfying, and totally family-approved!

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

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

2. Make Filling: In a large bowl, combine shredded chicken, both cheeses, salsa, green chilies, and all the seasonings. Stir until well mixed.

3. Fill Tortillas: Spoon the mixture evenly down the center of each tortilla.

4. Roll Them Up: Fold the sides in and roll up tightly like burritos.

5. Arrange & Spray: Place seam-side down on the baking sheet. Lightly spray the tops with cooking spray.

6. Bake: Bake for 20–25 minutes until golden brown and crispy.

7. Serve: Let cool slightly, then serve hot with sour cream, guacamole, and extra salsa.

Notes

• Use rotisserie chicken to save time!

• To make it kid-friendly, skip the cayenne pepper.

• Chimichangas can be frozen before baking—just increase the bake time to 30–35 minutes from frozen.

• Want extra crispiness? Flip them halfway through baking.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main course
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 chimichanga
• Calories: 430 kcal
• Sugar: 2 g
• Sodium: 680 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 80 mg