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My review
Chicken Chimi in the Oven
Jeri
"A fragrant, spicy chicken mixture is rolled up in flour tortillas and baked. This is my absolute favorite recipe! Serve with salsa, sour cream, and guacamole."
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Ingredients
50 m servings 510Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder, cumin, and cinnamon. Transfer the mixture to a blender or food processor, and blend until smooth. Return mixture to the saucepan, stir in the chicken, and cook until heated through.
- Spoon an equal amount of refried beans down center of each tortilla, and top with equal amounts of the chicken mixture. Fold tortillas over the filling, and secure with toothpicks. Arrange seam-side down in the prepared baking dish, and brush with the remaining olive oil.
- Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.
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Reviews
Read all reviews 285379 Ratings
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Most helpful positive review
6/13/2002
Just loved this this recipe. Of course I fine tuned for my tastes but it was better than any I've had in any restaurant. I used 2 leftover roasted breasts, 1 1/2 cups salsa, less cinnamon, an...
Most helpful critical review
1/5/2005
I took the advice of many reviewers and reduced the amount of chili powder and completely omitted the cinnamon. The only problem I had was that the "shell" didn't brown in the time given. I ba...
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6/13/2002
Just loved this this recipe. Of course I fine tuned for my tastes but it was better than any I've had in any restaurant. I used 2 leftover roasted breasts, 1 1/2 cups salsa, less cinnamon, an...
11/23/2002
Almost 3 years after first trying this recipe, I still make it at least twice a month. I've eliminated the beans (makes the chimis too mushy) and the garlic (makes the leftovers too stinky). I m...
2/12/2002
Great recipe! I added a little non-fat cheddar. Hubby loves Chimichangas...so now we can have them and still eat a little more healthy!
5/13/2012
The hint of cinnamon gives this recipe an interesting twist. It's just enough to be subtle. The chili powder makes a very strong statement so cut back on that a bit if you prefer a little less ...
10/29/2002
Super yummy! This was such a great recipe to make with a leftover roasted chicken. I'm a bit lazy in the kitchen so I substituted a taco seasoning packet in place of all the spices and it was ...
1/5/2005
I took the advice of many reviewers and reduced the amount of chili powder and completely omitted the cinnamon. The only problem I had was that the "shell" didn't brown in the time given. I ba...
6/18/2005
I loved this recipe! The only things we changed was we only used 1/8 cup of chili powder and added a little more than 1/2 tsp of cumin. We did not flip the chimi's at the end but took them out a...
5/14/2007
I have been making this for years, easy & excellent. I add one can of drained corn & sometimes 1-2 chopped cooked potatos. I saute the garlic & onion in the pan & then throw it in a big bowl wi...
1/10/2006
These were very good. Instead of putting in the separate spices, I used a taco seasoning packet that I had in the pantry. I bought a rotisserie chicken from Publix and shredded it, which worked ...