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
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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.
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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!

 
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.

 
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!

 
Jun 18, 2005

I loved this recipe! The only things we changed was we only used 1/8 cup of chili powder and added a little more than 1/2 tsp of cumin. We did not flip the chimi's at the end but took them out after 6 minutes to put cheese on top to melt. My husband did not like the cinnamon, but I loved it. Everyone in the family raved about this recipe and I will be making it again. If you need to get shredded chicken, put bone-in chicken in a crockpot on high for 4 hours with a can of chicken broth and enough water to cover the chicken. After 4 hours the chicken will fall off the bone and you can easily shred it!

 

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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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