Chi-Chi’s Baked Chicken Chimichangas

Chi-Chi’s Baked Chicken Chimichangas: A Flavorful Twist on a Classic Mexican Dish

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Introduction

Chi-Chi’s Baked Chicken Chimichangas bring together the perfect combination of tender chicken, savory spices, and melted cheese—all wrapped in a crispy, golden shell. Unlike traditional fried chimichangas, this baked version offers a healthier, equally delicious alternative. Whether you’re craving a quick weeknight meal or preparing a dish to impress guests, these baked chicken chimichangas are sure to satisfy your taste buds while being a bit lighter than the fried version.

Ingredients and Equipment

Ingredients:

  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 can (4 oz) diced green chilies
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1 tablespoon taco seasoning
  • 1/2 cup salsa (plus more for serving)
  • 8 small flour tortillas
  • Olive oil spray (for brushing or spraying on chimichangas)
  • 1/2 cup chopped cilantro (optional, for garnish)
  • 1/2 cup guacamole (optional, for serving)

Necessary Kitchen Equipment:

  • Large mixing bowl
  • Baking sheet
  • Cooking spray or brush
  • Knife and cutting board
  • Spoon or spatula for mixing
  • Aluminum foil (optional, to cover for a crispier result)

Step-by-Step Cooking Instructions

Preparation Steps:
  1. Preheat the Oven:
    Set the oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
  2. Shred the Chicken:
    Shred the cooked chicken into bite-sized pieces. If you’re using a rotisserie chicken, simply pull off the skin and shred the meat.
Mixing the Filling:
  1. In a large mixing bowl, combine the shredded chicken, cheese, green chilies, onion, sour cream, taco seasoning, and salsa. Stir everything together until fully mixed and well coated.
Assembling the Chimichangas:
  1. Lay out the flour tortillas on a flat surface.
  2. Evenly distribute the chicken filling mixture in the center of each tortilla.
  3. Fold in the sides of the tortilla and then roll it tightly to form a cylinder, securing the filling inside. Repeat with all tortillas.
  4. Lightly spray or brush the outside of each chimichanga with olive oil. This will help it crisp up in the oven.
Baking Process:
  1. Place the assembled chimichangas seam-side down on the prepared baking sheet.
  2. Bake for about 25-30 minutes, flipping halfway through, until the chimichangas are golden brown and crispy.

Serving Suggestions

Serve these Baked Chicken Chimichangas with the following sides:

  • A fresh side salad with avocado, lime, and cilantro.
  • Mexican rice or refried beans for a complete meal.
  • Guacamole, sour cream, and extra salsa for dipping.

Health Benefits of Baking Chimichangas

Baking the chimichangas instead of frying them cuts down on excess fat and calories. The use of lean chicken and plenty of fresh ingredients makes this a more nutritious choice compared to traditional fried options. You can also control the amount of oil and cheese used, making this a lighter yet still flavorful dish.

Tips for Making the Recipe Healthier:

  1. Use whole wheat tortillas instead of regular flour tortillas for added fiber.
  2. Lean chicken breast can replace dark meat for a leaner option.
  3. Greek yogurt can be substituted for sour cream for a protein-packed, lower-fat alternative.
  4. Add more vegetables like bell peppers or spinach to the filling for extra nutrients.

Variations of the Recipe

Alternative Fillings:
  • Beef or Turkey: Swap out chicken for ground beef or turkey for a different flavor profile.
  • Vegetarian: Use black beans, corn, and a variety of sautéed vegetables like zucchini, bell peppers, and onions for a veggie-packed option.
Different Cheese Options:
  • Monterey Jack: For a mild, creamy texture.
  • Pepper Jack: For an added kick of heat.
  • Cotija or Queso Fresco: For a crumbly, salty cheese that complements the flavors of the chimichangas.

Tips for Perfect Chimichangas

  • Don’t overfill: Overstuffing can cause the chimichangas to burst open during baking.
  • Even heat distribution: Make sure the chimichangas are spaced apart on the baking sheet for even crisping.
  • Flip carefully: When flipping, use a spatula to avoid breaking the chimichanga.
  • Crispiness: For extra crispiness, consider broiling the chimichangas for the last 2-3 minutes of baking.

Serving Suggestions

Top with fresh cilantro and serve with a side of guacamole, sour cream, and your favorite salsa for a complete Mexican-inspired meal. Pair with Mexican rice, beans, or a light salad to balance the richness of the chimichangas.

Frequently Asked Questions

1. Can I freeze baked chimichangas?
Yes, you can freeze baked chimichangas before or after baking. To freeze, wrap them tightly in plastic wrap and foil. When ready to eat, bake from frozen for 35-40 minutes.

2. Can I make these chimichangas ahead of time?
Absolutely! You can assemble the chimichangas ahead of time, refrigerate them, and bake them just before serving. They can also be stored in the fridge for up to 2 days before baking.

3. What if I don’t want to bake them?
If you prefer, you can fry the chimichangas in oil for a crispy finish, though baking offers a healthier option.

4. How can I make the chimichangas spicier?
Add diced jalapeños to the chicken filling or sprinkle chili powder into the mix for extra heat.

Enjoy these Baked Chicken Chimichangas as a healthier take on a classic dish without compromising on flavor! Feel free to try different fillings, cheeses, and toppings to make them your own.

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