Chi Chi’s Chimichangas Recipe

Updated on August 5th, 2025

These Chi Chi’s chimichangas pack layers of comforting flavor in every bite. Filled with tender rotisserie chicken, refried beans, and melted cheese, they’re crisp on the outside and rich on the inside. What takes them over the top is the homemade green chile sauce, blended until smooth and poured over just before serving. It’s a satisfying meal that brings restaurant-style comfort right to your kitchen.

Why this recipe works

• Time-saving shortcut: Using rotisserie chicken keeps things easy while still adding flavor and texture.
• Crisp texture, soft filling: Oven-baked tortillas give a golden crunch without needing a deep fryer.
• Rich, savory sauce: The green chile sauce is cooked and blended for a creamy finish that adds a punch of heat and depth.
• Balanced layers: Chicken, beans, cheese, and sauce all work together to make every bite hearty and delicious.

Serving suggestions

• Finish with toppings: Add shredded lettuce, diced tomato, and extra cheese just before serving.
• Great with sides: Pair with Spanish rice, corn salad, or chips and guacamole for a full meal.
• Make it a platter: Serve on a large plate with a drizzle of sauce and lime wedges on the side.
• Leftovers tip: Reheat chimichangas in the oven for a crisp finish without drying them out.

Chi Chi’s Chimichangas Recipe

Save Recipe Recipe Saved

Print Recipe

These Chi Chi’s chimichangas pack layers of comforting flavor in every bite.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• 1 white onion (chopped)
• 3 garlic cloves (chopped)
• 1 jalapeno pepper (diced)
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• salt
• 1 small tomato (chopped)
• 2 tablespoons chopped fresh cilantro
• 2 1/2 cups shredded cooked rotisserie chicken
• 1/4 cup sour cream
• 1 (15 ounces) can refried beans
• 4 (10-inch) flour tortillas
• 1 cup shredded Monterey jack cheese
• shredded lettuce
• diced tomato

Mexi-sauce-

• 1/2 cup chopped onion
• 2 garlic cloves (chopped)
• 1 pinch chili powder
• 1 pinch cumin
• 1 pinch sugar
• 1 pinch salt
• 2 (4 ounces) cans chopped green chiles
• 1 cup chicken broth
• 1/4 cup cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons of vegetable oil in a skillet. Transfer to the bowl and set aside. Heat the remaining 2 tablespoons of oil in the skillet.
2. Add the onion, garlic, and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon, and 1 teaspoon salt, cook for 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and cook until warm and well blended. Remove from heat.
3. Brush a rimmed baking sheet with some of the butter-oil mixtures. Spread 2 tablespoons of refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup of cheese. Fold in the ends and roll up.
4. Put the chimichangas seam-side down on the baking sheet brush with the butter-oil mixture. Bake for 8 to 10 minutes per side, brushing again after you flip. Remove from the oven.
5. Top with the sauce (sauce recipe below), more cheese, lettuce, and tomato.
6. While the chimichangas are baking sauté ½ cup chopped onion, 2 garlic cloves in a skillet with vegetable oil. Add in a pinch of chili powder, cumin, sugar, and salt. Cook 30 seconds.
7. Stir in two (4-ounce) cans chopped green chiles, (drained and rinsed); cook for 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a blender. Stir in ¼ cup of chopped cilantro.

Nutrition

• Serving Size:
• Calories: 731
• Sugar: 6.9 g
• Sodium: 2347.4 mg
• Fat: 43.6 g
• Carbohydrates: 46.2 g
• Protein: 40.4 g
• Cholesterol: 118.4 mg