Chicken Chimi in the Oven Recipe - Allrecipes.com
Chicken Chimi in the Oven Recipe
  • READY IN 50 mins

Chicken Chimi in the Oven

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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

 
Most Helpful Critical Review
Jan 05, 2005

I took the advice of many reviewers and reduced the amount of chili powder and completely omitted the cinnamon. The only problem I had was that the "shell" didn't brown in the time given. I baked at 425 for 25 minutes and it still wasn't as crispy as we would have liked. I think I will make again...much healthier than deep frying, but will tinker with spices (like the others) and add our other favorite ingredients like shredded cheese. Thanks for the post.

 
Mar 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!

 
Aug 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!

 
Feb 21, 2003

Super yummy! This was such a great recipe to make with a leftover roasted chicken. I'm a bit lazy in the kitchen so I substituted a taco seasoning packet in place of all the spices and it was fabulous. I also took a tip from another reviewer and warmed the tortillas in the microwave before wrapping which made things even easier. This recipe is a keeper!

 
May 13, 2012

The hint of cinnamon gives this recipe an interesting twist. It's just enough to be subtle. The chili powder makes a very strong statement so cut back on that a bit if you prefer a little less heat and intensity of chili flavor. Don't bother with adding the water and the extra step of pureeing the sauce as it's not necessary and will just create more clean up. There is also no need to secure the rolls with toothpicks nor turn them while baking. Just roll and bake - they turn out crispy all over and won't fall apart.

 
May 14, 2007

I have been making this for years, easy & excellent. I add one can of drained corn & sometimes 1-2 chopped cooked potatos. I saute the garlic & onion in the pan & then throw it in a big bowl with the rest of the ingrdents(less clean up) We like the sauce thick so I never add the water or blend it. Also use refried black beans they taste the best.

 
Jan 10, 2006

These were very good. Instead of putting in the separate spices, I used a taco seasoning packet that I had in the pantry. I bought a rotisserie chicken from Publix and shredded it, which worked really well, and I only used a half of the recommended cinnamon because I was nervous about it. It gave a slightly different flavor which was great. I also topped with store bought queso, on each serving. I wouldn't recommend adding to the whole dish because it would make the leftovers mushy, just heat up the queso and add when serving. Leftovers were great too. Thanks for a great recipe.

 

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Nutrition

  • Calories
  • 510 kcal
  • 25%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 1200 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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