Chicken Chimi in the Oven Recipe

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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

—FRANCY

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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.

—Momof2

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282 Ratings

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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!

—KZOO_KATHY

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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!

—GINNYG

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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!

—RENA21

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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.

—NINA

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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.

—momtoXandI

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Jul 23, 2003

These chimis were much healthier than you would get at a restaurant. I was hesitant to add the cinnamon, but I finally did and loved the result. I also used a store bought packet of taco seasoning instead of chile powder and cumin.

—schmerna

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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.

Nutritional Information

Chicken Chimi in the Oven

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 510
Calories from Fat: 169

% Daily Value *
Total Fat 18.7g 29 %
Saturated Fat 3.7g 19 %
Cholesterol 68mg 23 %
Sodium 1200mg 48 %
Potassium 801mg 22 %
Total Carbohydrates 52.5g 17 %
Dietary Fiber 8g 32 %
Protein 33.8g 68 %
Sugars 5.3g
Vitamin A 37 %
Vitamin C 14 %
Calcium 20 %
Iron 52 %
** Thiamin 49 %
Niacin 154 %
Vitamin B6 58 %
Magnesium 27 %
Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.