Chi Chi's Copycat Recipe - Shredded Chicken Chimichangas

Recipe By:
James_C02
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Chi Chis Baked Chicken Chimichangas Recipe
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Medium

Shredded chicken chimichangas made like the baked ones at the famous Chi Chi's Restaurants.
 

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tablespoon chili powder
  • 16 ounces salsa (choice of hotness)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • Salt to taste
  • 2 1/2 cups chicken, cooked, shredded
  • 6 - 10 inch flour tortillas; if stiff warm before filling
  • 1 cup refried beans
  • Olive oil (for basting)
  • Sour cream
  • Guacamole
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Directions

  1. 1. In a large saucepan saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin, cinnamon and salt. Stir in shredded chicken and let cool.
  2. 2. Heat oven to 450 degree F. Grease rimmed 15 x 10 x 1 inch baking pan.
  3. 3. Working with one tortilla at a time spoon a heaping tablespoon of beans down from the center of each tortilla. Top with about 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla and secure with wooden toothpicks if necessary.
  4. 4. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake for 20 to 25 minutes or until golden brown and crisp.
  5. 5. Serve with sour cream and guacamole.
 
 
  • Did you know?

    By most accounts, chimichangas started in Tucson, Arizona in the 1940s when a burrito was accidentally dropped into a deep fat fryer. By the 1950's, chimichangas were baked or fried and were featured in many restaurants in the southwest U.S.