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Chi Chi's Baked Chicken Chimichangas

recipe at a glance
Rating: 4/5 4 stars
5 reviews


recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   6

  

recipe id: 1866
cook method: oven, stovetop

Chi Chi's Baked Chicken Chimichangas Recipe
photo by: Holly
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ingredients

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 tablespoon chili powder
1 jar (16 ounce size) salsa (choice of hotness)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1 pinch salt (if necessary)
6 (10-inch size) flour tortillas
1 cup refried beans
olive oil (for basting)
****GARNISH****
sour cream
guacamole

directions

In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.

Heat oven to 450 degrees F. 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.

Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish


nutrition

457 calories, 12 grams fat, 55 grams carbohydrates, 32 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
240%
number of 4 star votes on this recipe
240%
number of 3 star votes on this recipe
120%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe0



Guest at CDKitchen.com



recipe rating
I've never eaten at Chi Chi's but I do love chimis and this recipe was great! Good way to use up leftover chicken. I agree about omitting the cinnamon or at least reducing it. It was fine but just added a different flavor that I wouldn't normally expect and some people might not like it. We ate it all. Used whole wheat tortillas in a feeble attempt to make the dish a little healthier lol.



Guest at CDKitchen.com



recipe rating
Edible, but not how I remember Chi Chi's. I would recommend not using cinnamon or maybe reduce the amount because it gave it kind of a sweet taste.



Guest at CDKitchen.com



recipe rating
I found this recipe about 2 years ago on another site... and have been making it ever since. It's fantastic. I brush my chimis with olive oil before baking, rather than butter. I find that one chimi makes a complete meal for me... but one's appetite and nutritional restraints would dictate how many to eat, hah.
Michele



Guest at CDKitchen.com



recipe rating
This recipe has a mistake from the original Chichi's recipe. The original recipe calls for 1/3 cup of chili powder. However, I typically use 1/4 cup because of the spiciness.

I only looked for this recipe because I lost it, but thank goodness my mother has it!



Registered Member at CDKitchen.com



Member since: April 4, 2008
recipe rating
This made a very quick and easy meal.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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