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Chicken Chimi in the Oven

Chicken Chimi in the Oven

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Jeri

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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Nutrition

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  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1200 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  2. 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.
  3. 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.
  4. Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.
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Reviews

FRANCY
131

FRANCY

7/21/2003

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, and I did not use the blender to pulverize the salsa. I merely added all the ingredients to the pan after onion and garlic were tender and heated. I used 10 10inch flour tortillas and filled them each with 1/3 cup filling. Now get this! I baked 5 of them and deep fried the other 5. The fried ones were more authentic and did not absorb as much oil as I thought they would.( oil must be very hot) The baked ones were just as delicious but with a slightly different texture to the tortillas. Be sure to paint the tortillas with oil all over before baking. Excellent recipe, Jeri. Kudos to you Francy

KZOO_KATHY
97

KZOO_KATHY

3/10/2005

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 make extras and freeze them to reheat for lunches -- obviously they're not crispy when reheated, but they're still delicious and the aroma will drive your co-workers crazy with envy! I don't even have to measure any of the ingredients, it's become so familiar and automatic. Thank you, Jeri!

GINNYG
52

GINNYG

8/29/2002

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!

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