I love these Chi Chi’s chimichangas because every bite is packed with comforting flavor. I fill them with tender rotisserie chicken, refried beans, and plenty of melted cheese, giving them a crisp exterior and rich, gooey inside.
What really takes them over the top for me is the homemade green chile sauce. I blend it until smooth and pour it over just before serving. It’s the kind of meal that brings restaurant-style comfort home.
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.
More chimichangas to love
Chimichangas are one of those dishes that has many versions — like pizza, there’s always another ingredient swap or prep tweak to try. When want something less heavy, go for a baked chimichanga. Or try shredded chuck roast for your filling.
PrintChi chi’s chimichangas recipe
These Chi Chi’s chimichangas pack layers of comforting flavor in every bite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 Servings 1x
Ingredients
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- 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–oz. can refried beans
- 4 flour tortillas, 10-inch
- 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 cans chopped green chiles, 4 oz. each
- 1 cup chicken broth
- 1/4 cup cilantro
Instructions
- Preheat oven and prepare butter-oil mixture. Preheat the oven to 450°F (230°C). 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.
- Cook the aromatics and chicken filling. 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.
- Assemble the chimichangas. 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.
- Bake the chimichangas. Put the chimichangas seam-side down on the baking sheet and brush with the butter-oil mixture. Bake for 8 to 10 minutes per side, brushing again after you flip. Remove from the oven.
- Top with sauce and garnish. Top with the sauce (sauce recipe below), more cheese, lettuce, and tomato.
- Make the green chile sauce. While the chimichangas are baking, sauté ½ cup chopped onion and 2 garlic cloves in a skillet with vegetable oil. Add in a pinch of chili powder, cumin, sugar, and salt. Cook 30 seconds.
- Finish the sauce. Drain and rinse the two 4-oz. cans of green chiles. Stir them in and cook the sauce 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