Chicken Chimi in the Oven
Mexican
A fragrant, spicy chicken mixture rolled up in flour tortillas and baked. A healthy version of a chicken chimichanga.
Source: Internet (Jeri)
Ingredients
- Chopped Onion1/2 Cup
- Garlic (Minced)2 Cloves
- Chili Powder1/4 Cup
- Salsa2 Cups
- Water3 Tablespoons
- Ground Cumin1/2 Teaspoon
- Ground Cinnamon1/2 Teaspoon
- Chicken (Cooked, Shredded)1 Pound
- Refried Beans1 Cup
- Flour Tortillas6 (10 inch)
- Olive Oil2 Tablespoons
Instructions
1. Saute onion and garlic in a large saucepan until tender. Stir in chili powder, salsa, water, cumin and cinnamon. Mix together and pour mixture into blender or food processor; process until smooth. Pour back into saucepan and stir in chicken. Heat through.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Spoon a heaping tablespoon of beans down center of each tortilla, working with 1 tortilla at a time. Top with 1/2 cup of chicken mixture. Fold up bottom, top and sides of tortillas and secure with toothpicks. Place chimichangas seam-side-down in a lightly greased 10x15 inch baking dish. Brush sides with oil.
4. Bake in preheated oven for 15 minutes or until golden brown and crisp, turning every five munutes. Serve with salsa, sour cream, and guacamole.
Note: My Recipe Adjustments:
1. I place boneless, skinless chicken breasts in a pan and sprinkle them with salt, pepper, and chili powder. I bake them at 350 degrees until cooked through.
2. In the chicken mixture (see # 1 of original recipe) I use 1 tablespoon plus 2 teaspoons chili powder, and 1/4 teaspoon cinnamon.
3. I add shredded cheddar cheese along with the beans and shredded chicken mixture in the flour tortillas.