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Copycat Chi-Chi's Chimichangas Recipe | Kita Roberts GirlCarnivore.com
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Copycat Chi-Chi’s Chimichangas Recipe

This is a spot on copy-cat recipe of our favorite dish from everyone's guilty tex-mex go-to, Chi-Chi's. Sadly, they aren't around my neck of the woods anymore, so I make these Copycat Chi-Chi's Chimichanga's in my own kitchen whenever a craving hits!
Course Main Course
Cuisine American, Tex-Mex
Prep Time 10 minutes
Cook Time 30 minutes
5 minutes
Total Time 40 minutes

Ingredients

  • 2 tbs unsalted butter melted and cooled
  • 3 tbsp vegetable oil
  • 1 large onion chopped, divided (put half in a small cup for later)
  • 5 cloves garlic minced, divided (put two in a small cup for later)
  • 1 jalapeno pepper stemmed, seeded and diced
  • 1 ½ tsp chili powder plus ⅛ tsp for sauce
  • ½ tsp ground cumin plus ¼ for tsp sauce
  • ¼ tsp ground cinnamon
  • ¼ teas sugar for saus
  • Salt
  • 1 tomato chopped, plus more for garnish
  • Fresh cilantro
  • 2 ½ cups shredded rotisserie chicken
  • ¼ cup sour cream
  • 1.15 oz can refried beans
  • 4 10" large flour tortillas
  • 8 oz monterey jack cheese shredded, plus more for topping
  • 7.5 oz can chopped green chiles drained and rinsed
  • 1 cup chicken broth
  • Shredded lettuce for topping
  • Mexican rice for serving

Instructions

  • Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
  • In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
  • Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
  • Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
  • Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
  • Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.

For the Chi-Chi's Mexi Sauce:

  • Heat a medium saucepan over medium heat. Swirl 1 tbsp vegetable oil to coat the pan.
  • Saute the remaining onion and garlic cloves, until soft 3 to 5 minutes.
  • Add in a pinch of chili powder and the remaining cumin, sugar, and salt. Stir to coat, cooking 30 seconds, until fragrant.
  • Add the green chiles, mixing to combine.
  • Simmer for 2 minutes, as things start to thicken, add a splash of chicken broth and deglaze the pan, scraping up any browned bits.
  • Add the remainder of the chicken broth and bring to a simmer.
  • Reduce the heat to medium-low and allow to thicken 8 to 10 minutes.
  • Remove from heat and add in the cilantro.
  • Working in batches, when cool enough to handle, pulse in a blender until smooth.
  • Reheat in a saucepan when ready to use.
  • The sauce can be made a day or two ahead and stored in an airtight container if desired.