Recipe by Rebecca Swift
"Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes."
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1 1/2 cups
uncooked long-grain rice
red enchilada sauce
onion, diced, divided
6 (12 inch)
diced cooked chicken breast, divided
Monterey Jack cheese, shredded, divided
1 (6 ounce) can
sliced black olives
refried beans, divided
avocados, peeled and pitted
finely chopped cilantro
green onions, diced
finely chopped jalapeno chile peppers
shredded Cheddar cheese
My roomates and I love this recipe as it is extremely easy to prepare.
I bake my chimis at 350 degrees for about 15 minutes instead of frying...not only is it healthier, but you don't have all that mess of frying. We can whip up a pretty healthful and delicious meal in about half an hour.
I didn't bother with the quacamole topping because I'm a bit lazy...and not a huge guac and sour cream fan. But adding red enchilada sauce is a must!!
I was really excited about these & sad to say I was disappointed. The premise is good, but the end result is very bland. There needs to be more seasoning in the preparation of the chicken and the recipe in general. The guac needed lots of salt to taste good. I added a can of died green chilies to the rice mixture while cooking for color & flavor. Would make again with some tweaks, probably some chili powder, cumin, etc. in the whole recipe.
I loved this recipe. I did however out rolled chimis in a casserole dish, brushed with butter and baked them at 400 for 20-30 minutes until they were crispy and golden! Delicious and a lot cleaner. I didn't make the topping and just served it with sour cream and homemade gauc! Yum Yum!
I enjoyed this recipe a lot, I brushed olive oil on the tortillas and baked them in the oven instead of frying. I used more olives and prepared the ingredients the day before to lessen prep time. I added hot taco seasoning to the rice and cooked chicken (I love spicy food and this recipe seemed a bit bland), and the flavor was wonderful. Great recipe with lots of room for experimentation!
I did end up having enough for a lot more than six servings, however.
Absolutely great recipe! We did opt to bake ours at 400 for 25 minutes vs. frying. I would also suggest adjusting the time to do all of the prep work - it definitely took longer than 20 minutes to chop and prepare the ingredients. I would suggest doing all of the prep work ahead of time in order to assemble and cook these quicker. ;o)
I took some time to prepare the rice and chicken in advance, that way when it was dinner time all I had to do was assemble to chimis and fry. I used refried black beans which gave them a good authentic mexican flavor. Also, I made the the guacamole and a homemade salsa earlier in the day. The time they chilled in the frige made the flavors come together nicely. My whole family loved these chimis. Will definately become a family favorite. Also, I made about 15 chimis by useing the recipie adjuster on the website. Finally as you roll the chimis you will get better at rolling and tucking them tightly. Practice makes perfect.
My sixteen year old said these are the best chimi's he's ever had. Too bad they are kind of time consuming but I will now have to make them again when you get a compliment like that.
These were a bit more time-consuming than stated, and you have to make sure not to stuff them too full because then they spill out in the frying pan when you try to flip them. Once I finally got that down, however, they were delicious! The guacamole sauce was the biggest hit with my boyfriend. Just make sure you leave yourself a full hour to prepare these!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 1595
** Calories from Fat: 753
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