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Chi Chi's Baked Chicken Chimichangas




  • 2 1/2 cups cooked chicken, shredded
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 tablespoon chili powder
  • 16 ounces salsa (mild or spicy)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • Pinch of salt (if necessary)
  • 6 (10-inch) flour tortillas
  • 1 cup refried beans
  • Olive oil (for basting)


  • Sour Cream
  • Guacamole


  1. In large saucepan, saute onion and garlic in oil until tender.
  2. Stir in chili powder, salsa, cumin and cinnamon.
  3. Stir in shredded chicken. Let cool.
  4. Heat oven to 450 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
  5. 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.
  6. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.
  7. Bake for 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.


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