Baked Chicken Chimichangas
This is a spot on copy-cat recipe of our favorite dish from everyone's guilty Tex-Mex go-to, Chi-Chi's. Bring back Chi-Chi's magic with these perfectly crispy chimichangas.
Servings: 4 servings
Calories: 574kcal
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
Serving: 1serving | Calories: 574kcal | Carbohydrates: 37g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 2270mg | Potassium: 398mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1451IU | Vitamin C: 30mg | Calcium: 570mg | Iron: 4mg