Chi-Chi’s Baked Chicken Chimichangas

Chi-Chi’s restaurants were known for their fun atmosphere and great Mexican food. This recipe is easy to make using leftover chicken.

Chi-Chi’s Baked Chicken Chimichangas are a delicious and satisfying Mexican dish that combines flavorful ingredients and a crispy baked tortilla shell. These chimichangas are filled with seasoned shredded chicken, refried beans, and a savory salsa sauce. They are then baked to perfection, resulting in a golden brown and crispy exterior.

To prepare Chi-Chi’s Baked Chicken Chimichangas, you start by sautéing onions and garlic in olive oil until they are tender. Then, you add chili powder, salsa, cumin, cinnamon, and a pinch of salt to create a flavorful sauce. Shredded chicken is added to the sauce and cooked to infuse it with the delicious flavors. Once the filling is ready, it’s time to assemble the chimichangas.

Each flour tortilla is filled with a generous amount of refried beans and the chicken mixture. The tortilla is then folded, securing the filling inside, and placed seam-side down in a greased baking dish. Before baking, the chimichangas are brushed with olive oil to help them turn crispy and golden.

The baking process takes about 20-25 minutes, during which the chimichangas become beautifully crispy on the outside while maintaining their moist and flavorful filling. Once they are done, the chimichangas are served with sour cream and guacamole on the side, adding a cool and creamy element to complement the spicy and savory flavors.

Chi-Chi’s Baked Chicken Chimichangas are a crowd-pleasing dish that can be enjoyed as a main course for lunch or dinner. They offer a delicious combination of textures and flavors, from the crispy tortilla shell to the tender and seasoned chicken filling. Whether you’re hosting a Mexican-themed dinner party or simply craving some comforting and flavorful Mexican cuisine, these baked chimichangas are sure to satisfy your taste buds.

SERVES: 6

INGREDIENTS:

• ½ cup chopped onion
• 2 minced garlic cloves
• 2 tablespoons olive oil
• ½ tablespoon chili powder
• 1 (16-ounce) jar salsa
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• Pinch of salt
• 2½ cups cooked and shredded chicken
• 6 (10″) flour tortillas
• 1 cup refried beans
• Olive oil, for basting
• Sour cream
• Guacamole

INSTRUCTIONS:

1. Preheat the oven to 450°F.
2. In a large saucepan, sauté the onion and garlic in olive oil for 2–3 minutes until tender.
3. Stir in the chili powder, salsa, cumin, cinnamon, and salt.
4. Add the chicken and cook for 5 minutes to incorporate flavors. Remove the pan from heat and allow it to cool.
5. Grease a large baking dish.
6. Working with one tortilla at a time, spoon a heaping tablespoon of refried beans down the center of each tortilla.
7. Top the beans with ½ cup of the chicken mixture.
8. Fold up the bottom, top, and sides of the tortilla and secure with wooden toothpicks if needed.
9. Place the filled tortillas in the baking dish, seam-side down. Brush all sides with olive oil.
10. Bake for 20–25 minutes, or until golden brown and crisp, turning every 5 minutes.
11. Serve the baked enchiladas with sour cream and guacamole on the side. Enjoy!