Celebrate Cinco de Mayo: The Chimichito Recipe

April 28, 2015

Celebrate Cinco de Mayo: The Chimichito Recipe

In honor of one of my favorite days, I present a hybrid of a chimichanga, but rather than being fried, it’s baked. And boy is it good.


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: Four servings


  • 2 cups cooked chicken, shredded
  • 1/2 cup chunky red salsa
  • 1 4 ounce can diced green chilies
  • 4 flour tortillas, burrito size
  • 1 Tablespoon oil
  • 1 cup red enchilada sauce
  • Sour cream, shredded cheddar cheese and cilantro to garnish


  1. Heat oven to 400 degrees F.
  2. In a bowl, combine chicken, salsa and green chilies - mix well.
  3. Heat the tortillas just a bit o make them a little more pliable, microwave or in a pan is fine. Spoon some of the chicken mixture onto each tortilla, then roll up restaurant style, bottom over the filling, sides in, then roll away from you. Place on a greased baking sheet and brush top of burrito lightly with oil. Bake until golden, about 20 minutes.
  4. While they cook, warm enchilada sauce in a small pot. When they're done, spoon some warm enchilada sauce on a plate, lay chimichito on top, add some sour cream and sprinkle with cheese and cilantro.

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