Chicken Chimis Recipe
A Mexican inspired recipe to get the restaurant quality Chimichangas with fewer calories at home; this delicious and versatile dish is very popular with teenagers as well as adults and the standard process allows you to experiment with different types of your favorite fillings. Enjoy this delightful dinner with your family on a chilly day.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- 2 boneless and skinless chicken breasts
- 4 flour tortillas (6 inch or preferred size)
- 1 medium sized onion (chopped)
- ¾ teaspoon minced garlic
- 2 tablespoons olive/vegetable oil
- ½ cup salsa (medium heat)
- ¾ cup cheddar cheese (shredded)
- ½ teaspoon ground cumin
- 4 tablespoons unsalted butter
- ½ cup Monterey jack cheese (shredded)
- ½ cup chicken broth (homemade and low sodium is preferred)
- ¼ teaspoon dried oregano (optional)
- 1 teaspoon lime juice (freshly squeezed is preferable)
- 1 teaspoon pepper corns
- Cooking spray
Preheat the oven to 400 degrees F; take a baking sheet and coat with non stick cooking spray.
Wash chicken breasts under running water; dab them with paper towels to dry off excess.
Put 2 chicken breasts in a pot over medium-high flame with enough water to cover it completely; add a teaspoon of peppercorns, half of minced garlic and salt; bring water to a boil; reduce the heat to simmer; poach for 15-20 minutes until chicken is tender and cooked completely.
Remove from the stove when it’s done; separate from the liquid; allow it to rest for 10 minutes or until cool enough to touch with bare hands. Cut into ½ – 1 inch cubes on cut board or shred with forks. Set aside.
Heat olive oil in a saucepan over medium-high heat. Sauté chopped onions and remaining garlic in the hot oil until fragrant for about 2-3 minutes;
add ½ cup chicken broth, ½ cup salsa and a teaspoon of lime juice to the onions; stir to combine; bring to a boil; adjust heat to medium and cook for 3-4 minutes until sauce thickens slightly; taste the sauce; add/adjust ingredients to your preference; then add chicken cubes along with dried oregano and ground cumin; stir once to mix ingredients; let the chicken heat through for a minute. Off the heat when it’s done; set aside.
Take 4 tortillas; working with one at a time, apply melted butter to one side of the tortilla with a brush; keep butter side down; spoon the chicken mixture down at the center of the tortilla; tuck the sides in; roll up the tortilla slowly as you go; arrange it on the prepared baking sheet seam side down; distribute the chicken mixture equally between tortillas; repeat the procedure with all the tortillas; apply the remaining butter on top of the prepared chimis.
Keep the sheet in the oven; bake for 12 minutes at 400 degrees F until the tortillas are crispy. Top the chimis with shredded cheese after 12 minutes; bake for another 3-5 minutes until cheese melts.
Take the tray out of the oven when done; transfer to a serving platter; serve hot with Lettuce, tomato and onion salad.
Notes & Tips:
- Instead of poaching a chicken use leftover or rotisserie chicken to speed up the process.
- For a variation use turkey instead of chicken.
- You can replace the melted butter with more olive oil.
- Use a toothpick to secure the tortilla pack if necessary.