CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Chimi Chimies ( Chimichangas ) image

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.

Provided by momaphet

Categories     Chicken

Time 45m

Yield 10 Chimichangas

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3

There are no comments yet!