Creamy, cheesy, and delightfully crispy — Chi-Chi’s Baked Chicken Chimichangas are the kind of comfort food that hugs you from the inside out. These oven-baked chimichangas are a lighter take on a deep-fried favorite, delivering melty Monterey Jack and cheddar wrapped around tender shredded chicken and zesty salsa. Fun fact: the original Chi-Chi’s chain helped popularize Tex-Mex home-style dishes in the U.S., and this recipe tips its hat to that legacy with simple pantry ingredients and family-friendly flavor. If you want the original inspiration, check out the classic Chi-Chi’s Baked Chicken Chimichangas recipe page for more background. Easy enough for weeknights and crowd-pleasing for gatherings, this dish pairs perfectly with a crisp salad or homemade guacamole and invites you to explore more baked chicken favorites on the blog.
What is Chi-Chi’s Baked Chicken Chimichangas?
So what’s in a name? Chi-Chi’s Baked Chicken Chimichangas sounds like a fiesta on a plate — and who wouldn’t want to join? Is it Chi-Chi the chef, Chi-Chi the restaurant, or just a catchy name that stuck? Whatever the origin, the result is the same: warm, cheesy rolls of pure comfort. They’re a little playful and a little nostalgic, the kind of meal that proves “the way to a man’s heart is through his stomach.” Try one and see if it doesn’t become your new weeknight hero — go ahead, give it a whirl and invite someone to share.
Why You’ll Love This:
- Melty, comforting highlight: Each chimichanga bursts with a creamy chicken filling and two types of cheese, delivering a perfect balance of gooey and savory.
- Cost-saving home cooking: Making these at home uses pantry staples and leftover chicken, saving money compared to restaurant orders while feeding the whole family.
- Flavor-packed toppings: Serve with fresh salsa, sour cream, avocado, or cilantro for bright contrasts to the rich interior and crispy finish.
If you love savory baked chicken dishes, you’ll also enjoy the tangy richness of Baked Caesar Chicken with a Creamy Parmesan Sauce for a different, elegant spin on chicken dinner. Ready to try them? You’ll be impressed by how quickly this crowd-pleaser comes together.
How to Make:
Quick Overview
This recipe is straightforward and forgiving, perfect for beginner cooks and busy families. You’ll mix a creamy chicken filling, roll it into large flour tortillas, brush with oil, and bake until golden and crispy. Prep time is short and the final texture pairs creamy interior with a satisfying baked crunch. Approximate time: 10–15 minutes prep, 20–25 minutes baking, total about 35–40 minutes.
Ingredients
- 2 cups cooked shredded chicken (from rotisserie, leftover roasted chicken, or poached breasts), shredded
- 1 cup shredded Monterey Jack cheese, freshly shredded
- 1 cup shredded cheddar cheese, freshly shredded
- 4 large flour tortillas, room temperature to prevent tearing
- 1 cup salsa, mild or medium depending on heat preference
- 1 can (10 oz) cream of chicken soup, shaken and at room temperature
- 1 teaspoon garlic powder, measured
- 1 teaspoon onion powder, measured
- 1/2 teaspoon cumin, measured
- Oil for brushing, such as vegetable oil or melted butter
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it so chimichangas don’t stick.
- In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, cream of chicken soup, garlic powder, onion powder, and cumin. Mix well using a spatula until ingredients are evenly combined and saucy. The mixture should be moist but not soupy.
- Place about 1/2 cup of the chicken mixture in the center of each flour tortilla. Leave room at the edges so you can fold without overstuffing.
- Fold the sides of the tortilla over the filling, then roll it up tightly. Tuck the ends in as you roll to form a secure seam, like a tight burrito.
- Place the rolled chimichangas seam-side down on a baking sheet. Brush the tops with oil to encourage even browning and a crisp finish.
- Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. If you like extra crispiness, broil for 1-2 minutes while watching closely.
- Serve hot with additional salsa or your favorite toppings such as sour cream, chopped cilantro, sliced avocado, or lime wedges.
What to Serve With:
- Fresh pico de gallo or extra salsa for brightness
- Guacamole or sliced avocado for creaminess and healthy fats
- Sour cream or Mexican crema to cut through the richness
- Cilantro-lime rice or Mexican rice for a filling side
- A crisp green salad with lime vinaigrette to balance textures
- Black beans or refried beans for protein and fiber
- Margaritas, iced tea, or a light Mexican lager to drink
Top Tips for Perfecting:
- Use warm tortillas: Microwave tortillas wrapped in a damp paper towel for 20–30 seconds to make rolling easier and prevent cracks.
- Leftover chicken is ideal: Rotisserie chicken or leftover baked chicken frees you from extra cooking and adds great flavor.
- Don’t overfill: About 1/2 cup filling keeps rolling manageable and prevents bursting in the oven.
- Brush generously with oil: This is what creates the crisp, golden exterior without frying.
- Cheese choice: Monterey Jack melts beautifully while cheddar adds sharper flavor. Mix ratios to taste.
- Flavor boost: Stir in a splash of lime juice or a pinch of smoked paprika for extra depth.
- Avoid sogginess: If your salsa is very watery, drain it slightly or reduce the amount to keep the filling firm.
Also, if you like baked chicken preparations, the simple techniques used here can be applied to baked chicken cutlets for other weeknight wins.
Storing and Reheating Tips:
- Refrigeration: Store leftover chimichangas in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Wrap each cooled chimichanga individually in plastic wrap and place in a freezer bag for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 25–30 minutes until heated through.
- Reheating from refrigerated: Reheat in a 350°F (175°C) oven for 10–12 minutes or until hot and crisp. Avoid microwaving if possible, as it softens the crisp exterior—if you must microwave, finish under the broiler for a minute to re-crisp.
- Tips: Place leftovers on a wire rack on the baking sheet for even reheating so the underside stays crispy.
FAQs
Can I make these ahead of time and bake later?
Yes. Assemble chimichangas, place them on a baking sheet, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Brush with oil right before baking.
Can I make them gluten-free?
Yes, use large gluten-free tortillas designed for rolling. Ensure all other ingredients (like cream of chicken soup) are labeled gluten-free.
What can I use instead of cream of chicken soup?
Substitute with 1 cup plain Greek yogurt or a béchamel-style white sauce for a fresher homemade alternative; adjust seasoning to taste.
How do I prevent the chimichangas from getting soggy?
Don’t overdo watery salsa, and make sure filling is well mixed but not too liquidy. Brushing with oil and baking on a rack or parchment helps crisp the exterior.
Can I add vegetables to the filling?
Absolutely. Sautéed onions, bell peppers, corn, or diced tomatoes work well. Make sure added ingredients are cooked and moisture reduced before mixing.
Are these kid-friendly?
Yes. Use mild salsa and omit any spicy toppings for young palates; the cheesy filling is usually a hit with kids.
Conclusion
These Chi-Chi’s Baked Chicken Chimichangas are a dependable, delicious solution for weeknight dinners and casual entertaining — comforting, easy, and full of satisfying textures and flavors. They’re forgiving for beginners, customizable for families, and wallet-friendly compared to dining out. For more inspiration or a slightly different take, check out this classic version at Baked Chicken Chimichangas | The Girl Who Ate Everything. Give them a try, gather your favorite toppings, and enjoy sharing a warm, cheesy meal with people you love.
Chi-Chi's Baked Chicken Chimichangas
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups cooked shredded chicken from rotisserie, leftover roasted chicken, or poached breasts
- 1 cup shredded Monterey Jack cheese freshly shredded
- 1 cup shredded cheddar cheese freshly shredded
- 4 large flour tortillas room temperature to prevent tearing
- 1 cup salsa mild or medium depending on heat preference
- 1 can cream of chicken soup 10 oz, shaken and at room temperature
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- as needed oil for brushing such as vegetable oil or melted butter
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it so chimichangas don’t stick.
- In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, cream of chicken soup, garlic powder, onion powder, and cumin. Mix well using a spatula until ingredients are evenly combined and saucy. The mixture should be moist but not soupy.
- Place about 1/2 cup of the chicken mixture in the center of each flour tortilla. Leave room at the edges so you can fold without overstuffing.
- Fold the sides of the tortilla over the filling, then roll it up tightly. Tuck the ends in as you roll to form a secure seam, like a tight burrito.
- Place the rolled chimichangas seam-side down on a baking sheet. Brush the tops with oil to encourage even browning and a crisp finish.
- Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. If you like extra crispiness, broil for 1-2 minutes while watching closely.
- Serve hot with additional salsa or your favorite toppings such as sour cream, chopped cilantro, sliced avocado, or lime wedges.