The first time I pulled a tray of baked chicken chimichangas from my oven, the entire kitchen filled with the most incredible aroma—a symphony of toasted tortilla, bubbling cheese, and zesty salsa. I remember standing there, oven mitt in hand, feeling a wave of pure culinary triumph. This recipe, inspired by the beloved Chi-Chi’s classic, has become my go-to for a comforting, crowd-pleasing meal that feels indulgent but is surprisingly straightforward to make. Let me show you how to bring that same warm, cheesy, perfectly crispy joy into your kitchen.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup salsa
- 1 cup shredded cheddar cheese
Now, let’s talk about these simple ingredients because where you choose to invest a little effort makes a world of difference. For the chicken, I strongly recommend using leftover rotisserie chicken or shredding your own roasted chicken breasts. The flavor is so much better than boiled chicken. That said, in a pinch, a drained can of chunk chicken will work. For the salsa, this is your flavor engine. Don’t just grab any jar—use a salsa you genuinely love to eat with chips. I’ve tried this with both a chunky pico de gallo and a smoother restaurant-style, and the chunkier one gives a better texture. And for the cheese, please buy a block and shred it yourself. Pre-shredded cheese is coated to prevent clumping, which means it doesn’t melt as beautifully into that gooey, seamless filling. Trust me, the two extra minutes of shredding is a non-negotiable step for peak cheesiness.
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper or aluminum foil
- Brush (for oil)
- Fork or tongs for shredding chicken
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