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.
Excellent! I did deviate a bit, adding a touch of dried oregano to the tomato sauce. We went towards the heavy side on the cumin, but cut down on the green chiles and the sour cream (just personal taste). We did use the butter, but instead of baking, I melted a small amount of butter in a large non-stick frying pan and fried them. They turned out super crisp and a beautiful golden brown! Chimi's aren't one of my favorite TexMex items, but I can see making these again - DH loved them!
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.