Copycat Chi−Chi’s Baked Chicken Chimichangas

This recipe is easy to make using leftover chicken.   Feel free to substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas
1 cup refried beans
1/2 cup Cheddar cheese
1/2 cup Monterrey Jack cheese
Olive oil (for basting)
Sour Cream
Guacamole
Preheat the oven to 450 degrees F.  In a large saucepan, saute onion and garlic in oil until tender.  Stir in chili powder, salsa, and cumin. Stir in shredded chicken. Let cool.  Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.  Top with cheese.  Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.  Serve with sour cream and guacamole.

Serves 6

9 thoughts on “Copycat Chi−Chi’s Baked Chicken Chimichangas

  1. I love chimichangas. Been enjoying them since I was a teenager. And I love the spice cumin. So between the salsa used and the cumin, I’ll be in heaven.

  2. irma bennett says:

    i look forward to your little stories just as much as i look forward to the copycat receipes. just the idea of copycat makes it more interesting.by the way are the receipes really copies of the originals or just your own versions. just curious. enjoy just the same

  3. tilleywilliford says:

    irma, the recipes are versions, not the original. That’s why most recipes are secrets. Most are hit or miss.

  4. Priscilla says:

    My family loves these and I make them with chicken and also with hamburger. Both are great! My husband loves the chicken most.

  5. martin says:

    If I am going to be baking these and more to the point, turning every 5 minutes wouldn’t it make more sense to reserve the cheese until the last 5 minutes and then cover the chimicangas with the cheese.You would be avoiding a mess in the pan and a better presentation in my opinion

  6. These were really great, everyone I shared them with gave them 5 stars out of 5. I tried experimenting with pork ones and beef ones as well and they were equally as good!

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