Recipe by momaphet
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.
Top Review by Anonymous
This was very simple and very good. I used 1 can of rotel because I didn't have just green chilies. I did drain it. I didnt boil my chicken i seasoned and cooked in a skillet with a litlle oil then shredded it. And followed the rest of the recipe. My kids loved it and they are very hard to please. Thank you so much!
- 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
Directions See How It's Made
- 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.