Chicken Chimi Chimies ( Chimichangas ) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
1. Preheat oven to 450°F.
2. 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.
3. Sauté garlic and onion in the oil about 5 minutes, don't brown.
4. Stir together chicken and all the ingredients except for butter, tortillas and cheese.
5. 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.
6. NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
7. Bake 15 minutes or until golden brown.
8. OPTION:.
9. If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
10. Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.
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