Wednesday, February 22, 2012

Chicken Chimi in the Oven

Adapted from Allrecipes

*These were alright, I think it is a good beginner recipe.  I'm looking for something a little more like what I grew up with.  My recommendations:  more cheese, add a can of green chilies after blending, increase the chicken to bean ratio (use on 1/2 can of beans), and decrease the cinnamon.

Olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 container Rojo's Fresh Mild Cut Salsa (or another good salsa)
2 T chili powder
1/2 t ground cumin
1/2 t cinnamon (decrease next time)
3 chicken breasts, cooked and shredded
16 oz can refried beans
10 flour tortillas


1. Preheat oven to 425 degrees. Lightly grease baking dish (I used 2 medium ones).

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 olive oil.

4. Bake 15 minutes in preheated oven, turning every 5 minutes, until golden brown and crisp.

Serve with a fresh Mexican salad

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