If you are a chimichanga fan than you have got to try this recipe. It is an excellent copycat recipe of the Chi-Chi’s restaurant recipe. So, if you don’t have a Chi-chi’s restaurant near you but you still want to have this tasty chimichanga, then you are in luck, plus it is baked a healthier version!
I love that this recipe is so versatile. You can use leftover chicken, shred chicken from a rotisserie chicken or even make the chicken quickly in an Instant Pot. But if you don’t want chicken, feel free to substitute cooked ground beef or chopped steak. They work well in this delicious chimichanga recipe too!
Baking Chimichangas is SO much healthier than having the deep fried ones. By putting them in the over they are nice and crispy. I mean, just think about how many calories you are saving yourself by baking these rather than frying them. And you know what that means, right? You can have an extra margarita! Like it spicy? Try my Jalapeno margarita recipe – everyone raves about how tasty these margaritas are and when I tell them how easy they are to make they don’t believe me!
What is a Chimichanga? And how is a Chimichanga different than a Burrito or Enchilada?
I love Burritos. There’s a place near my house that makes these huge ones and Glen and I order one and split it because it is so huuuge! But if I am ordering for just myself I oder a Chimichanga. Basically a chimichanga is a deep fried burrito. It basically has the same filling – protein, onions, beans. And then the same toppings – sour cream, guacamole. Enchiladas, on the other hand are smothered in sauce and then baked.
Recipe courtesy of RecipeSecrets.net
List of ingredients you will need for these ultimate Chimichangas!
2 1/2 cups chicken, cooked, shredded (note that I mentioned above you can sub steak or ground beef too)!
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (sometimes I might just use tomatoes as seen below)
1/2 teaspoon cumin
pinch of salt
6 ten inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream (optional)
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 about 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. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.