Chicken Chimi Chimies ( Chimichangas )

momaphet's Note:

This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 10 Chimich ...

• 2 lbs chicken breasts
• 10 large flour tortillas
• ½ onion , chopped
• 1 large garlic clove , minced
• 1 tablespoon oil
• 1 (4 ounce) can green chilies
• ¼-½ cup sour cream
• ½ cup tomato sauce
• 1 -2 teaspoon cumin
• 4 tablespoons butter or 4 tablespoons margarine , melted
• 1 ½-2 cups cheddar cheese , shredded

Directions:

1. Preheat oven to 450°F.
2. Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
3. Sauté garlic and onion in the oil about 5 minutes, don't brown.
4. Stir together chicken and all the ingredients except for butter, tortillas and cheese.
5. Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
6. NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
7. Bake 15 minutes or until golden brown.
8. OPTION:.
9. If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
10. Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.

Reviews

[AmyMCGS]

I used pre-cooked chicken from my freezer and these went together quickly. The kids (ages 5 and 8) both really liked them. The adults felt they lacked a little zing, but I knew that going in, so we just added some hot sauce to ours. Thanks for a quick and easy dinner!

[AZPARZYCH]

This was quicka nd easy to get on the table once the chicken was cooked (did earlier in the day). I did add some cheese to the inside of the chimie as well as on top. I like how the tortillas crisp up in the oven so you don't miss the crispy shell you get with frying. Made for PRMR.

[Chef Annie Z]

Made it again tonight with ground beef this time for a party of ladies. (had it all ready to go in the oven before they arrived.) Turned out Excellent. I did add the jalopenos, hot chili powder, plenty of ground cumin and garlic salt. I added 3/4 cup of beef broth and the 8 oz of tomoato sauce - along with a couple teaspoons of sugar. Cooked it down a bit and filled and rolled the tortillas. You cannot go wrong with this method. Very versatille recipe! 1st comment posted Nov 30,2009 - I first tried this recipe using rotissorie chicken - shredded into a frying pan with a little olive oil. I used jalopenos instead of the chilies, as well as some roasted pablano peppers, along with plenty of cumin and garlic salt. I also added about 1 cup of chicken broth and let it cook down, which made it very moist - We served it along side John's Southwest Corn and Zucchini (With a Kick), and my homemade salsa. The family loved it so much that I made it again in the same week with the ground beef!