The Chicken Chimi in the Oven Recipe 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.
1 cup refried beans
1 pound cooked, shredded chicken breast meat
1/2 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 cup chili powder
2 cups salsa
2 cloves garlic, minced
3 tablespoons water
4 tablespoons olive oil, divided
6 (10 inch) flour tortillas
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
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.
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.
Bake 15 minutes in the preheated oven, turning every 5 minutes, until golden brown and crisp.
|Chicken Chimi in the Oven|