Description

Crisply baked and stuffed with savory shredded chicken, cheese, and salsa, these Chi‑Chi’s style Chimichangas are a lighter, yet deeply satisfying twist on the Tex‑Mex classic—easy to prep, perfect to freeze, and bursting with flavor.

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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Instructions

Preheat oven to 400 °F (≈200 °C). Line a baking sheet with parchment paper or foil.

In a large bowl, combine the shredded chicken, salsa, cumin, chili powder, garlic powder, onion powder, cheddar, and Monterey Jack cheeses; mix until evenly blended

Warm tortillas briefly to make them pliable (microwave or skillet).

Scoop about ¼–⅓ cup of the chicken mixture onto the center of each tortilla. Fold in sides, then roll up tightly, placing seam‑side down on the baking sheet

Brush tops lightly with melted butter or oil to encourage crisping. Bake for 20–25 minutes, until golden and crispy—flipping halfway and brushing again if desired

Serve hot with sour cream, guacamole, pico de gallo, lime wedges, or fresh cilantro on top.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main course