Reviewed: Dec. 6, 2009

Delicious and easy meal, well received by the whole family! However, instead of using salsa (because it is a different in New Zealand, two cups of it would be way to much!) used a can of Chilli and Garlic tomatos, omitting the crushed garlic and water from the recipe. Also, threw some chopped bell pepper in with the onion before adding the tomatos/salsa. Didn't wizz it in the blender, as I prefer the chunky texture. Cooked chicken beforehand with cajun spice, which worked really well. Also sprinkled cheese on top after last turn in the oven. Awesome flavor, will make again!

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Ronto

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

used a little less cinnamon, added cheese on top last 5 min of baking. also baked longer so they turned crispy, i needed 10 more min.

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CaliforniaBaker

Cooking Level: Intermediate

Home Town: South Wales, New York, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 26, 2009

These turned out good. The only changes were I only used 1/4 tsp. cinnamon. You had a vague hint in the background & it really added a depth to the flavor. I also sprinkled shredded cheddar over the top before baking.

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T L Dixon

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Apr. 12, 2009

Delicious! Will make again!

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Mrs. Hoffman

Cooking Level: Intermediate

Home Town: Haslett, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 25, 2009

Great Chimi! Tasted great, and loved how crispy it turned in the oven.

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Storm

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Oskaloosa, Iowa, USA

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Reviewed: Jan. 11, 2009

These would've been excellent if they weren't quite SO spicy. I'm a baby about spicy things! My husband loved them though. Very easy to make, too.

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kettish

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Nov. 25, 2008

Super Score! With three boys to please, this recipe works for the entire family. I had extra mixture, so I made 8 Chimis and still had more for leftovers the next night. I added cheese, and basted an extra 10 minutes. I think next time I will try the taco seasoning, but I won't give up the different flavor with the cinnamon. Thank you!

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Gerdy3

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Reviewed: Nov. 16, 2008

Yum these were so good!! I was a little hesitant about putting in cinnamon, but did it anyway. It tasted perfect with sour cream!! I froze the leftover filling and my husband wants me to make them again already.

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Mrs. Hernandez

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Vista, California, USA

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Reviewed: Oct. 27, 2008

Absolutely delicious! Very easy to make, though I used 1.25 tbsp of chili powder rather than the 1/4 cup the recipe calls for. I used Old El Paso tortillas for burritos which were a smidge on the small side (I used leftover refried beans as 'glue' to keep them sealed shut) so next time I will look for bigger wraps. Will absolutely make this again - can't wait to eat the ones I've frozen! Thanks for a great recipe.

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Jenyfyr

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Aug. 18, 2008

Very good and very easy. As others did...substituted 1/4 cup taco seasoning instead of all the spices, added cheese, used canned chicken, did not puree and baked 20 minutes on each side.

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Robin

Cooking Level: Intermediate

Living In: Fort Erie, Ontario, Canada

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Reviewed: Aug. 2, 2008

This is more liked a baked burrito. Mine never did get really crispy. I did not use water or the spices. I used picante sauce (Chi Chi's) and 2 tablespoons of taco seasoning. The picante sauce worked well and did not need to be blended. It is not as chunky as salsa. Definitely add cheese to it. Everyone ate it and said it was good but I don't know if I would make again.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

This was great! I didn't add the cinnamon though. I also did not blend the mixture before adding chicken. I didn't think it was really necessary. I added a little cilantro and cheese before rolling up. Will definitely make this again! Thanks!

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Nuggets

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

My husband didn't think these were bad but I thought the recipe called for way too much chili powder. It overpowered everything else. I made my kids cheese quesadillas because they wouldn't eat this.

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Julie

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 21, 2008

I had to fry mine because my oven was broken, if i make them again i will DEFINETLY bake them.

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Keaton Davis

Cooking Level: Intermediate

Home Town: Nederland, Texas, USA

Living In: Groves, Texas, USA

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Reviewed: Feb. 2, 2008

This was so wonderful. My family absolutely loved it, seemed like we were at a restaurant! I didn't change a thing.

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Carol M

Cooking Level: Intermediate

Living In: Nashua, New Hampshire, USA

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Reviewed: Jan. 27, 2008

We thought this was just okay. ' Not craveable. 'I have a lot of mix left over. 'We think it will be much better as a quesadilla.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Jan. 20, 2008

My family and I didn't care for these. I think it was the cinnamon, it just didn't taste good. I like the idea of baking them with the olive oil, they turned out nice and crisp. I will use that idea again, but make my own filling.

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mommyof2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 6, 2007

These were pretty good. I don't think I have ever had an authentic chicken chimichanga before so I don't have anything to compare them to. Also, I made a lot of alterations. I put a little garlic and onion powder on the chicken before I grilled it on my George Forman grill and then shredded it per the recipe. I did cut the chili powder in about a third and increased the cumin by just a pinch or two. I omitted the cinnamon as I didn't have any on hand. Also, I added a few TBS of cream cheese to the chicken mixture. I did not put it in the food processor either and it was fine. I spread the beans down center of tortilla as directed; topped with chicken mixture and a sprinkle of cheddar cheese. I folded the tortillas up wrap style by first folding top and botton edges and then folding the sides around them. brushed lightly with EVOO put seam side down in a baking dish. There was no need for toothpicks. I only turned them once half way through and they stayed together fine. All that said, and the filling a little different than the recipe states... good recipe. Will make again! Thank you for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

This recipe rocks! It's easy, tasty, and relatively quick. I work in a group home and this is a favorite with the residents there and they are picky, picky eaters!

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