Chi-Chi’s B Baked Chicken Chimichangas: A Healthier Take on a Classic Favorite

Chimichangas are a beloved Mexican-American dish, often fried to a crisp golden perfection and stuffed with a variety of savory fillings. While the traditional fried version is delicious, Chi-Chi’s Baked Chicken Chimichangas offer a healthier, equally tasty alternative that doesn’t compromise on flavor. These baked chimichangas are filled with tender, seasoned chicken, smothered in cheese, and baked until golden and crisp in the oven, all without the grease of deep-frying.

Inspired by the popular Chi-Chi’s restaurant recipe, this version uses simple ingredients that you likely have in your kitchen already. The baked method makes them lower in calories but still packed with all the deliciousness you crave from a chimichanga. These are perfect for a family dinner, game night, or when you want a hearty Mexican-inspired meal with a bit less guilt.

Ingredients:

• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chilies (optional for added flavor)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
• 1/2 cup sour cream (for a creamier filling, optional)
• 8 large flour tortillas (burrito size)
• Cooking spray or a little olive oil for brushing

For the Toppings:

• Salsa or pico de gallo
• Guacamole or sliced avocado
• Fresh cilantro (optional)
• Lime wedges

Instructions:

Step 1: Prepare the Chicken Filling

1. Cook the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
2. Season the chicken: Add the shredded chicken to the skillet along with the diced green chilies, cumin, chili powder, paprika, oregano, salt, and black pepper. Stir everything together and cook for another 3-5 minutes, allowing the spices to fully coat the chicken and become fragrant. Remove from heat and set aside to cool slightly.

Step 2: Assemble the Chimichangas

1. Warm the tortillas: Microwave the tortillas for about 20-30 seconds to soften them. This will make them easier to roll without cracking.
2. Add the filling: Place a generous amount of the chicken mixture in the center of each tortilla. Top with a sprinkle of shredded cheese and a spoonful of sour cream (if using). Be careful not to overfill, as this will make it difficult to roll them tightly.
3. Roll the chimichangas: Fold in the sides of the tortilla and then roll it up tightly from one end to the other, securing the filling inside. Repeat for all eight tortillas.

Step 3: Bake the Chimichangas

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Brush with oil: Arrange the rolled chimichangas seam-side down on the prepared baking sheet. Lightly brush the tops of each chimichanga with olive oil or spray with cooking spray to help them crisp up in the oven.
3. Bake: Bake for 20-25 minutes, flipping them halfway through, until the chimichangas are golden brown and crispy on the outside.

Step 4: Serve and Enjoy

1. Remove the chimichangas from the oven and let them rest for a few minutes before serving. This helps to set the filling and makes them easier to cut.
2. Serve with your favorite toppings such as salsa, guacamole, sour cream, fresh cilantro, or a squeeze of lime juice.

Chef’s Tip:

For extra flavor, try adding a bit of lime juice and zest to the chicken mixture before filling the tortillas. You can also experiment with adding diced tomatoes, bell peppers, or olives to the filling for more texture and taste. If you prefer a spicier version, add some jalapeños or hot sauce to the chicken mixture.

FAQ – Frequently Asked Questions

1. Can I use ground chicken or turkey instead of shredded chicken?
Yes! Ground chicken or turkey works just as well as shredded chicken in this recipe. Cook the ground meat in the skillet with the spices until fully cooked, and then proceed with the recipe as usual.

2. Can I make these chimichangas ahead of time?
Yes! You can assemble the chimichangas a day ahead and store them in the fridge, covered, until you’re ready to bake them. Just bake them directly from the fridge, adding an extra 5 minutes to the baking time if necessary. Alternatively, you can freeze them before baking. Once assembled, wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Bake them straight from the freezer, adding 10-15 extra minutes to the bake time.

3. Can I use corn tortillas instead of flour tortillas?
While flour tortillas are ideal for making chimichangas because they’re more pliable, you can use corn tortillas if you prefer. Just be aware that corn tortillas can be more brittle, so it may be harder to roll them tightly without cracking. To make them more flexible, lightly warm the corn tortillas before using them.

4. Are these chimichangas spicy?
The level of spice in these chimichangas depends on the chili powder and green chilies used in the filling. If you prefer a milder version, you can omit the green chilies or use a mild salsa when serving. For more heat, you can add diced jalapeños or a dash of hot sauce to the chicken filling.

Chi-Chi’s Baked Chicken Chimichangas offer all the delicious flavors of the classic fried version but in a healthier, baked form. With a tender chicken filling, melted cheese, and crispy tortilla shell, they are sure to become a favorite at your table. Serve them with your favorite toppings and enjoy a satisfying, crowd-pleasing meal!