This copycat recipe for Chi-Chi’s Baked Chicken Chimichangas delivers all the creamy, cheesy, and savory flavor you remember, with a crispy baked tortilla that’s pure, nostalgic comfort.
This recipe for Chi-Chi’s Baked Chicken Chimichangas is a true labor of love, a journey back to my childhood. If you grew up in the ‘80s or ‘90s, you probably have a fond memory of a family birthday dinner at Chi-Chi’s. For me, it was the ultimate treat. The vibrant decor, the festive atmosphere, and my absolute favorite thing on the menu: the chicken chimichanga. It was a perfectly fried parcel of creamy, cheesy chicken goodness. For years after they closed, I craved that specific flavor. It’s a feeling many of us have for beloved, defunct restaurant chains, a sort of delicious nostalgia that writers at Eater have captured so well. I finally decided I had to recreate that magic for my own family, but with a slightly healthier, baked twist. This recipe is the result—a taste of pure, happy memories.
🟫 Why This Is So Good
- A Taste of Nostalgia – This recipe is a faithful, loving recreation of the beloved Chi-Chi’s classic, capturing that signature creamy and savory filling.
- Healthier Baked Version – You get all the satisfying crunch of a chimichanga without the deep frying, making it a perfect weeknight-friendly meal.
- Incredibly Creamy Filling – The combination of cream cheese, sour cream, and cheddar creates an ultra-creamy, rich, and cheesy chicken filling that’s simply irresistible.
- Easy to Assemble – Using pre-cooked chicken (hello, rotisserie chicken!) makes this a quick and easy meal to put together, perfect for a busy day.
The first time I pulled a pan of these from the oven, the aroma instantly transported me back in time. I served one to Mark, who never had the chance to experience the original Chi-Chi’s. He took a bite, the crispy tortilla giving way to that warm, creamy filling. He just looked at me and said, “Okay, I get it now. This is amazing.” Seeing him enjoy a taste of my childhood was such a special moment. It proved that this Chi-Chi’s Baked Chicken Chimichangas recipe wasn’t just about nostalgia; it was just plain delicious. The trick to keeping that amazing filling inside is all in the fold, a technique that guides on how to properly fold a burrito make easy to master. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- The Chicken: For the ultimate shortcut and perfectly tender meat, a store-bought rotisserie chicken is your best friend here. Just shred the breast meat and you’re ready to go.
- The Tortillas: Use large, “burrito-size” soft flour tortillas. They need to be big and pliable enough to hold the generous filling and fold up securely without tearing.
- The Cream Cheese: For the creamiest, tangiest filling that mimics the original, use a full-fat, block-style cream cheese, and make sure it’s properly softened to room temperature.
- The Salsa: The salsa adds moisture and a zesty flavor to the filling. Use your family’s favorite mild or medium salsa. A classic, reliable choice like Pace Picante Sauce works wonderfully in this Chi-Chi’s Baked Chicken Chimichangas recipe.
🟫 Making It Step by Step
Prepare the Creamy Chicken Filling
First things first, preheat your oven to 400°F (200°C) and lightly grease a baking sheet. In a large bowl, we’ll create the heart of our Chi-Chi’s Baked Chicken Chimichangas. Combine the cooked and shredded chicken breast, softened cream cheese, sour cream, one cup of shredded cheddar cheese, and chopped green onions. Add the cumin, chili powder, and salt. Now, pour in the salsa and stir everything together until it’s thoroughly combined. You should have a wonderfully creamy, fragrant, and slightly thick chicken mixture. Give it a taste and adjust the salt if needed.
Assemble and Roll the Chimichangas
Now for the fun part. Warm your large flour tortillas for a few seconds in the microwave. This makes them soft and pliable, which is the secret to rolling them without any cracks or tears. Lay one tortilla flat and spoon about a quarter of the creamy chicken mixture into the center. Don’t overfill! Fold in the two shorter sides of the tortilla first, then, starting from the side closest to you, roll it up into a tight, secure parcel, like a burrito. Place the rolled chimichanga seam-side down on your prepared baking sheet. Repeat this process with the remaining tortillas and filling.
Bake to Golden, Crispy Perfection
Once all your chimichangas are rolled and arranged on the baking sheet, lightly brush the tops and sides of each one with a little olive oil. This is what will help them get beautifully golden brown and crispy in the oven. Bake for 20-25 minutes, flipping them over halfway through the cooking time, until both sides are golden and crisp to the touch. The cheese inside will be wonderfully melted and gooey. Serve your homemade Chi-Chi’s Baked Chicken Chimichangas hot from the oven with your favorite toppings.
🟫 Making Sure It Turns Out
- Don’t Overfill: It’s tempting to pack the tortillas with as much filling as possible, but this is the number one cause of them bursting or unrolling. A modest, even amount is key.
- Fold Tightly: A snug and secure fold is crucial. Tuck in the sides firmly before you roll to keep all that delicious filling contained while it bakes.
- Place Seam-Side Down: Always place your rolled chimichangas seam-side down on the baking sheet. This uses the weight of the chimichanga to keep it sealed.
My first attempt at this Chi-Chi’s Baked Chicken Chimichangas recipe was a bit of a mess. I didn’t tuck the ends in properly before rolling, and as they baked, they slowly unfurled, spilling that glorious creamy filling all over the baking sheet. It was a delicious mess, but a mess nonetheless! It taught me that a proper, tight fold isn’t just for looks; it’s essential for a perfect result.
🟫 Perfect Serving Ideas
These Chi-Chi’s Baked Chicken Chimichangas are a fantastic meal all on their own, but they are even better with classic toppings. Serve them hot, topped with a dollop of sour cream, extra salsa, some fresh guacamole, or a sprinkle of chopped cilantro. For a full restaurant-at-home experience, pair them with a side of Spanish rice and some refried beans.
🟫 Making It Different
This recipe is wonderfully adaptable. You could easily substitute the shredded chicken with seasoned ground beef for a different flavor profile. For some extra texture and nutrition, add a can of drained and rinsed black beans or some corn to the filling. If you like a bit of spice, use a hot salsa or add a can of diced green chiles to the chicken mixture.
🟫 Storage and Leftovers
Leftovers of these Chi-Chi’s Baked Chicken Chimichangas are a fantastic treat for lunch the next day. Store them in an airtight container in the refrigerator for up to 3 days. The best way to reheat them and bring back that crispy exterior is in an air fryer or a toaster oven for 5-10 minutes. A microwave will work in a pinch, but the tortilla will be soft.
🟫 Tips That Actually Help
- Use a Rotisserie Chicken: This is the ultimate time-saving hack for this recipe. It gives you perfectly cooked, tender chicken with zero effort.
- Warm Your Tortillas: A quick 15-20 seconds in the microwave makes flour tortillas incredibly soft and pliable, preventing them from cracking when you roll them.
- Use a Pastry Brush: For an even, light coating of olive oil, use a pastry brush. This helps them get crispy all over without becoming greasy.
The simple act of warming the tortillas before rolling was a complete game-changer for me. I used to fight with cold, stiff tortillas that would tear and crack, causing the filling to leak out. Taking that tiny extra step to soften them first transformed the assembly process from a frustrating struggle into a quick and easy task. It’s a small detail that guarantees perfect, neatly-rolled chimichangas every time.
This Chi-Chi’s Baked Chicken Chimichangas recipe is more than just a meal; it’s a delicious trip down memory lane. It has brought a cherished piece of my childhood into my own home and created new, happy memories with my family. It’s a testament to the power of comfort food to connect us across generations. I hope you’ll give it a try and find as much joy in it as we have.
🟫 Frequently Asked Questions
→ Can I fry these instead of baking them? Yes, for a more traditional, restaurant-style chimichanga, you can fry them in about an inch of hot oil for 2-3 minutes per side until golden brown and crispy.
→ Can I make these ahead of time? You can prepare the filling a day in advance. You can also assemble the chimichangas, cover them tightly, and refrigerate for a few hours before baking.
→ Why did my chimichangas get soggy on the bottom? This can happen if there’s too much liquid in your filling. Make sure your salsa isn’t too watery, and don’t let the assembled chimichangas sit for too long before baking.
→ Can I freeze these Chi-Chi’s Baked Chicken Chimichangas? Yes! Assemble and bake them, then let them cool completely. Wrap each one individually in plastic wrap and then foil, and freeze for up to 3 months. Reheat from frozen in the oven.
→ What’s the best way to shred chicken quickly? Use a stand mixer with the paddle attachment! Just add the warm, cooked chicken breasts and mix on low speed for about 30 seconds for perfectly shredded chicken.
→ Can I use a different kind of cheese? Absolutely. A Monterey Jack or a Colby Jack blend would also be delicious and would melt beautifully in the filling.
Print
Chi-Chi’s Baked Chicken Chimichangas
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A creamy, cheesy, and savory copycat recipe for Chi-Chi’s Baked Chicken Chimichangas that’s pure nostalgic comfort.
Ingredients
→ For the Chimichangas:
- 2 cups cooked and shredded chicken breast
- 4 large flour tortillas
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- Salt, to taste
- 1–2 tbsp olive oil, for brushing
Instructions
- Prep Oven & Filling: Preheat oven to 400°F (200°C). Grease a baking sheet. In a large bowl, mix the shredded chicken, softened cream cheese, sour cream, cheddar cheese, green onions, salsa, cumin, chili powder, and salt until well combined.
- Warm Tortillas: Warm the tortillas in the microwave for 15-20 seconds to make them soft and pliable.
- Assemble: Lay a tortilla flat. Spread a thin layer of refried beans down the center. Spoon about a quarter of the chicken mixture on top of the beans.
- Fold: Fold the short sides of the tortilla in first. Then, tightly roll it up from one of the long sides to create a secure parcel.
- Bake: Place the chimichanga seam-side down on the prepared baking sheet. Repeat with the remaining tortillas. Brush the tops and sides of each with olive oil.
- Finish: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Serve your Chi-Chi’s Baked Chicken Chimichangas hot.
Notes
- Rotisserie Chicken Shortcut: Use a store-bought rotisserie chicken for perfectly cooked, easy-to-shred meat.
- Don’t Overfill: A modest amount of filling ensures the chimichangas roll up tightly and don’t burst while baking.
- Warm the Tortillas: This simple step makes the tortillas flexible and prevents them from cracking when you roll them.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 720 kcal
- Sugar: 8g
- Sodium: 1650mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
Keywords: Chi-Chi’s Baked Chicken Chimichangas
