Prep 15 mins
Cook 30 mins
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.
- 2 lbs chicken breasts
- 10 large flour tortillas
- 1⁄2 onion, chopped
- 1 large garlic clove, minced
- 1 tablespoon oil
- 1 (4 ounce) can green chilies
- 1⁄4-1⁄2 cup sour cream
- 1⁄2 cup tomato sauce
- 1 -2 teaspoon cumin
- 4 tablespoons butter or 4 tablespoons margarine, melted
- 1 1⁄2-2 cups cheddar cheese, shredded
- Preheat oven to 450°F.
- 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.
- Sauté garlic and onion in the oil about 5 minutes, don't brown.
- Stir together chicken and all the ingredients except for butter, tortillas and cheese.
- 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.
- NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
- Bake 15 minutes or until golden brown.
- If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
- Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.
All of us thought this was very good. After reading the reviews, I decided to replace the tomato sauce with salsa. I thought it gave the kick that some of the other reviewers thought was missing. I used 2 tsp. cumin and I also sprayed them with Pam, as another reviewer suggested. For the chicken breast, I used chopped meat from a purchased rotisserie chicken. I will definitely make this again. Thanks for posting!
These were really good.....we added a little extra cumin for personal taste, but apart from that didn't really stray from the recipe.<br/>The butter works well to crisp them up, but if you want to save a few calories, just spray them lightly with oil.<br/>A delightful family dinner, that is as versatile as it is delicious!<br/>Made for PRMR.
What a yummy chimi...I cut the recipe in half...there's just the two of us...I added in some extra spices like others had suggested and I replace the green chili's with minced jalapeno...for the cheese I used a mixed Mexican shredded cheese...I did top them with some sour cream and salsa...quick and easy...loved the added butter for crispness...thanks for posting it...=)