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Chi-Chi’s Baked Chicken Chimichangas!

by Middleeastsector
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Looking for a quick weeknight meal that’s delicious and healthy? These Baked Chicken Chimichangas are easy to make and healthier than the typically fried Tex-Mex dish. Plus, they make a great freezer meal!

You have no idea how excited I am to be re-sharing this recipe for baked chicken chimichangas with you today. I first made this recipe back in 2012 and I’m happy to declare it the dinner recipe I’ve re-made the MOST over the last seven years.

This is in large part due to the fact that my husband is obsessed with them. Other than tacos, this is his most requested meal and one that I’m always happy to make. Not only do I make them all the time, but I also ALWAYS have a nice stock of them in the freezer, so they’re available for a super easy last-minute dinner whenever we want them.

I originally opted to bake my chimichangas because a) frying is always a more arduous task than baking is. It takes longer, it’s messier, and it’s smellier. And b) I wanted a healthier chimichanga.

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When you can make Tex-Mex/Mexican food healthier AND just as tasty as its original, you can consider it a very good evening. Especially if you have a margarita with it. You know you want to!

Ingredients:

2 cups cooked chicken, shredded
1 cup salsa
1 cup corn kernels
1 cup black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 large flour tortillas
2 tablespoons melted butter
Fresh cilantro, chopped (for garnish)
Diced tomatoes (for garnish)
Sour cream (optional)

Instructions:

Preheat your oven to 400°F (200°C). Get ready for some baking magic!

Mix the filling: In a large bowl, combine the shredded chicken, salsa, corn, black beans, cumin, chili powder, garlic powder, and half of the shredded cheddar and Monterey Jack cheeses. Give it a good stir until everything is well mixed.

Assemble the chimichangas: Lay out a flour tortilla and spoon about 1/2 cup of the chicken mixture into the center. Fold the sides in and then roll it up tightly. Repeat with the remaining tortillas and filling. 🌯✨

Bake ’em up: Place the rolled chimichangas seam-side down on a baking sheet. Brush the tops with melted butter to get that golden, crispy finish. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.

Cheesy goodness: Once the chimichangas are done baking, sprinkle the remaining shredded cheese on top. Pop them back in the oven for a few more minutes until the cheese is melted and bubbly.

Garnish and serve: Remove from the oven and garnish with fresh cilantro and diced tomatoes. Serve with a dollop of sour cream if you like. Enjoy the crunchy, cheesy, and oh-so-delicious chimichangas!

These Chi-Chi’s Baked Chicken Chimichangas are perfect for a family dinner, a fun get-together, or just because you deserve a tasty treat. Happy cooking!

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