Missing those crispy, golden Chi-Chi’s chimichangas? Our copycat recipe brings back that nostalgic restaurant favorite – and it might just be better than the original.
We’ve nailed the perfect ratio of seasoned filling to crispy tortilla shell, creating that satisfying crunch you remember. Get ready to recreate this Mexican-American classic that’ll transport you straight back to your favorite Chi-Chi’s memories. From the perfectly spiced meat to the technique for achieving that coveted golden-brown exterior without deep frying, we’ll walk you through every step.
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You’ll love these Chimichangas!
If you crave that classic Chi-Chi’s taste or simply love a hearty, flavorful meal, this chimichanga recipe will satisfy your needs. The combination of tender chicken, spicy jalapeño, and creamy Monterey Jack cheese, all wrapped up and baked to crispy perfection, is a guaranteed crowd-pleaser.
What is a Chimichanga?
A chimichanga is a deep-fried burrito that is popular in Southwestern U.S. cuisine. It’s typically filled with a variety of ingredients including meat, cheese, and beans. The outer tortilla is crispy and golden, encasing the rich and flavorful contents, making it a beloved choice for a hearty meal. Originating from Mexican-American cuisine, the chimichanga offers a delicious twist on traditional Mexican food, combining savory fillings with the crunchy texture of fried food.
Chimichanga Recipe Ingredients
For the Chimichangas:
- Unsalted butter, melted and cooled
- Vegetable oil
- Onion, chopped, divided
- Garlic, minced, divided
- Jalapeño pepper, stemmed, seeded, and diced
- Chili powder
- Ground cumin
- Ground cinnamon
- Tomato, chopped, plus more for garnish
- Fresh cilantro, plus more for garnish
- Shredded rotisserie chicken
- Sour cream
- Salt, or to taste
- Refried beans
- Large flour tortillas
- Monterey Jack cheese, shredded, plus more for topping
- Chicken broth
For the Sauce:
- Chopped green chiles, drained and rinsed
- Chili powder
- Cumin
- Sugar
- Salt to taste
How to make Baked Chicken Chimichangas
- Preheat the Oven: Set to 450 degrees F and prepare a large baking dish by brushing with a bit of melted butter.
- Prepare the Filling: In a skillet, heat 2 tbsp vegetable oil over medium. Sauté half the onion, part of the garlic, and jalapeño until softened. Stir in spices, tomato, and cilantro. Mix in the chicken and sour cream; remove from heat. Season with salt.
- Assemble Chimichangas: Spread refried beans on each tortilla, add chicken mixture and cheese, fold, and roll. Place seam side down in the baking dish; brush with butter.
- Bake: 8-10 minutes, flip, brush again, add more cheese, and bake another 8-10 minutes.
- Make the Sauce: In another pan, sauté the remaining onion and garlic. Add spices, green chiles, and sugar. Deglaze with chicken broth and simmer until thickened. Blend to a smooth consistency.
- Serve: Plate the chimichangas with the sauce on top and a garnish of tomatoes, freshly minced cilantro, and shredded lettuce.
Chicken Chimichanga Recipe Variations
Experiment with these variations to customize your chicken chimichangas:
- Spicy Chorizo: Add cooked ground chorizo to the filling for a spicy twist.
- Bell Peppers: Incorporate minced bell peppers when you saute the onion for a sweet crunch.
- Black Beans or Corn: Mix in black beans or corn for added texture and flavor.
How to serve a Chicken Chimichanga
Serve these delicious chimichangas with a drizzle of the homemade sauce, extra cheese, and a sprinkle of fresh cilantro. Don’t forget the bottomless chips and salsa, along with a side of Mexican rice or a fresh salad for a complete meal.
How to store Chimichangas
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Cover the chimichangas in a skillet over low heat, turning occasionally until warmed through. Alternatively, place them in an oven set to 275°F, covered with foil, for about 10-15 minutes or until heated evenly.
Chicken Chimichanga FAQs
A burrito is typically a soft flour tortilla filled with various ingredients and served without cooking, while a chimichanga is essentially a fried burrito, giving it a crispy exterior.
Yes, chimichangas can be eaten with your hands, but they can get messy quickly with the sauce, so we recommend using a fork and knife.
More Mexican Recipes
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Broiled Hanger Steak Tacos with Chimichurri
Recipes With Pork
Easy Dutch Oven Carnitas
Beef Recipes
Grilled Skirt Steak Tacos
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Baked Chicken Chimichangas
Ingredients
For the Chimichangas:
- 2 tbsp unsalted butter melted and cooled
- 3 tbsp vegetable oil
- 1 large onion chopped, divided (half reserved for sauce)
- 5 cloves garlic minced, divided (two reserved for sauce)
- 1 jalapeno pepper stemmed, seeded, and diced
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tomato chopped, plus more for garnish
- Fresh cilantro plus more for garnish
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 tsp salt to taste
- 1 15 oz can refried beans
- 4 10" large flour tortillas
- 8 oz Monterey Jack cheese shredded, plus more for topping
- 1 cup chicken broth
For the Sauce:
- 7.5 oz can chopped green chiles drained and rinsed
- 1/8 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp sugar
- Salt to taste
Instructions
Preheat the Oven:
- Set to 450 degrees F and prepare a large baking dish by brushing with a bit of melted butter.
Prepare the Filling:
- In a large skillet, heat 2 tbsp vegetable oil over medium.
- Sauté half the onion, part of the garlic, and jalapeno until softened.
- Add spices and toast briefly, about 30 seconds, before mixing in tomato and cilantro.
- Stir in the chicken and sour cream, then remove from heat.
- Season with salt to taste.
Assemble Chimichangas:
- Spread each tortilla with refried beans, top with chicken mixture and cheese, then fold and roll.
- Place in the baking dish, seam side down, and brush with butter.
Bake:
- For 8-10 minutes, flip, brush again with butter, add more cheese, and bake another 8-10 minutes.
Make the Sauce:
- Meanwhile, in another pan, sauté the remaining onion and garlic.
- Add spices, green chiles, and sugar, then deglaze with chicken broth.
- Simmer until thickened, cool slightly, then blend until smooth.
- Allow the sauce to cool slightly then use an immersion blender to puree the sauce just a bit leaving it slightly chunky but smoother.
Serve:
- Top chimichangas with sauce, extra cheese, and cilantro.
- Garnish it with extra shredded lettuce and pico de gallo on top and serve immediately.
Notes
Nutrition
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I’m sure this is a good recipe… but its not from Chi-Chi’s. I worked there for YEARS and I have the true recipe which I make for my family.. they all are FLOORED how its Exactly the same. I’d love to posts it but.. I’m .. not so tech savvy.. or I would.. I’d love to open my own restaurant.. like a hole in the wall place, that makes meals exactly like Chi-Chi’s. I buy their margarita mixes at our local ABC liquors… so just add chips and salsa and I have the complete “real deal” !!
Terri, I would LOVE to have that recipe!! I have been searching for it for a very long time. I know this is a long shot because you posted this forever ago, but if you get this message please reply and I will get you my email address (that is if you would be willing to share), and I would appreciate it so much. Thanks, Diana
Hey Terri, chiming in for Diana here. Would you be willing to help? Thanks!
Terri, I would love the chimachanga recipe but if not that I would especially would like to have the recipe for the fresh salsa.
This is a “burro”\ not a chimichanga. Chimichangas were deep fried