Name: Chi‑Chi’s Baked Chicken Chimichangas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups cooked shredded chicken; 1 cup salsa (your heat level of choice); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon onion powder (optional); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 6–8 large (≈8–10-inch) flour tortillas; 2 tablespoons melted butter or olive oil (for brushing); Optional toppings: sour cream, guacamole, chopped tomato, cilantro

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I made Chi‑Chi’s Baked Chicken Chimichangas, featuring shredded chicken seasoned Tex‑Mex style, melted cheddar and Monterey Jack cheese, all rolled into tortillas and baked until crispy brown. They’re rich, cheesy, and never greasy thanks to baking instead of frying.

Chi‑Chi’s Baked Chicken Chimichangas

Why You’ll Love This Recipe

I love how this version delivers the indulgence of chimichangas without the mess or oil of deep frying. The chicken and cheese filling is flavorful and creamy, while brushing the tortillas with oil or butter before baking gives them golden crunch. They’re easy to assemble, freezer‑friendly, and nostalgic in the best way.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie works great)
Salsa (mild or spicy)
Ground cumin and chili powder (plus garlic and onion powder if desired)
Shredded cheddar cheese
Shredded Monterey Jack cheese
Flour tortillas (10-inch burrito size)
Melted butter or olive oil for brushing
Optional toppings: sour cream, guacamole, chopped cilantro

directions

I toss the shredded chicken with salsa and seasonings like cumin, chili powder, and optionally garlic/onion powder to flavor the filling blend.
I warm tortillas briefly to soften, then spoon on filling and a generous handful of both cheddar and Monterey Jack cheese. I fold in sides and roll them seam‑side down.
I arrange chimichangas on a baking sheet rimmed with foil and lightly brush the tops with melted butter or olive oil to help them crisp in the oven.
I bake at 400 °F (200 °C) for 20–25 minutes, flipping halfway and brushing again so both sides get golden and crispy.
I serve them hot, garnished with sour cream, guacamole, salsa, and fresh cilantro.

Servings and timing

This recipe makes 6–8 chimichangas, depending on tortilla size. My total prep time is 10–15 minutes, baking about 20–25 minutes, so the full process takes around 35–40 minutes.

Variations

I sometimes mix in refried beans or rice with the chicken filling for extra texture and stretch.
I swap salsa for chipotle in adobo or add chopped olives for more flavor complexity.
I bake only half the batch and freeze the rest—wrapping each individually makes wonderful grab‑and‑go meals.

storage/reheating

I store cooled chimichangas in an airtight container in the refrigerator for up to 3 days. To re‑crisp, I bake or air-fry them briefly until heated and crunchy again. I wrap unbaked ones and freeze for up to 1 month, baking directly from frozen—just add a few extra minutes.

FAQs

How much filling should I use per tortilla?

I use about ¾ cup of the chicken-cheese mixture per tortilla to fill them generously without overstuffing.

Can I really skip frying and still get crispy chimichangas?

Yes—brushing them with butter or oil before baking helps them brown nicely without deep frying. — ElChi‑Chi’s style avoids grease entirely.

Can I make the filling vegetarian?

Absolutely—swap chicken for sautéed beans or veggies and keep the cheese or use plant-based alternatives. It still works beautifully.

What’s Mexi-sauce? Do I need it?

Chi‑Chi’s Mexi-sauce is a creamy, subtly spiced green chili sauce used sometimes for topping. It’s optional, but sour cream or guacamole serve just as well.

Can I prepare these ahead of time?

Yes—I prep and roll chimichangas a day or two ahead and keep them refrigerated until baking. I’ve also frozen batches and reheat directly when ready.

Conclusion

I adore making Chi‑Chi’s Baked Chicken Chimichangas because they feel indulgent yet manageable—crispy tortillas wrapped around creamy, flavorful filling without the hassle of frying. They’re perfect for feeding a crowd or meal prepping. Let me know if you’d like ideas for spicy versions, vegetarian builds, or freezer meal prep tips!