Chicken Chimi Chimies ( Chimichangas )
Ready In: 45 mins
Yields: 10 Chimichangas
Ingredients
- 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
- 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.
- OPTION:
- 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.
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