Chi Chi's Chicken Chimis


Chi Chi's Chicken Chimis

This easy copycat Chi Chi's recipe is the Tex-Mex dinner you've been dreaming of!

Chi Chis Chicken Chimis
Chi Chis Chicken Chimis

Chi Chi's Chicken Chimis are a super easy Mexican-style recipe that you will love. These chimichangas are made with simple, pre-prepared ingredients that only have to bake for about 10 minutes per side so you can have dinner on the table in 30 minutes tops. Made with refried beans, shredded chicken, Cheddar cheese, salsa, jalapenos and a few other tasty ingredients, and wrapped up in a flour tortilla and then baked until golden brown, these tasty chimis are just what you need to zest up your weeknight dinners. Top them off with taco sauce for a deliciously-complete meal.

Preparation Time15 min

Cooking Time15 min


  • 6 large flour tortillas
  • 1 rotisserie chicken, meat removed from bone and shredded
  • 1 can refried beans, heated
  • 1 cup shredded Cheddar cheese
  • 1/2 cup chopped cilantro
  • 1/2 cup prepared salsa
  • 1/2 cup black olives, drained
  • 1/4 cup jarred jalapeno slices
  • 1/2 stick butter, melted
  • prepared taco sauce


  1. Prepare all ingredients before beginning.

  2. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.

  3. Lay one flour tortilla on counter top. On the lower third of the tortilla, layer beans, cheese, chicken, cilantro, jalapeño, salsa and olives. 

  4. Carefully fold the side of the tortilla closest to you over the top of the mixture. Fold in the sides next and then continue to roll. Place rolled burrito on the prepared baking sheet fold side down. Repeat with remaining tortillas.

  5. Brush the tops of each burrito generously with the melted butter.  

  6. Bake in the oven for 10 minutes, flip the burritos, brush again with butter and bake an additional 5 to 8 minutes, until the top is golden brown.

  7. Remove from the oven and allow to rest for 3 to 4 minutes. Transfer to serving plate and pour taco sauce over the top to serve.

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These look super awesome, and I agree with the other commenters that I'm excited it isn't fried

I just made chimichangas the other night for dinner, but this recipe looks better than the one I used! I used shrimp salad in mine instead of chicken, and I would leave out the olives. I would also use fresh pico de gallo instead of salsa and fresh jalapeno slices instead of jarred. Plus a homemade taco sauce! I'm a big fan of fresh sauces, since the store-bought kind is loaded with salt and who knows what.

I've never had the pleasure of eating food from Chi Chi's, but have heard some really great things about it and with this recipe...I can see why. The fact that the chimi's aren't fried in a ton of oil like the traditional way of making them is surely going to be so much better for you too.

Leave a comment... I also miss Chi-Chi's. It was a favorite spot for having dinner with friends and we all liked the atmosphere, even though we had an authentic Mexican restaurant not too far away. This is a really nice recipe and I appreciate the detail from kmcartoonity about sealing the edges with a paste to keep them together while frying. I might try this with some seasoned ground beef as well, since those were the type of chimchangas I would order.

I used to love these things when I was a teenager as well as their fried ice cream! This version is much healthier than the original, since it is baked and not plunged into a deep fryer - less fat and less mess! If you do want to try them fried, I'd suggest mixing a couple tbsp. flour with an equal amount of water to create a paste, which you can use to really seal the edges.

Oh my gosh--I miss Chi Chis! That used to be the restaurant we would go to for special occasions, like our anniversary. We had to drive thirty miles to get to one, but it was worth it! Thanks for the recipe it brings back special memories.

I love chimichangas. They are full of all kinds of good stuff. I don't buy rotisserie chicken. About how much meat would I need to make this? I cook roast a chicken, I guess. I have not made these for a while. I need to make them again pretty soon.


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