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.

Chicken Chimi in the Oven

olive oil, divided

onion

garlic,

salsa

water

chili powder

cumin

cinnamon

chicken breast meat

refried beans

(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.


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

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!

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!

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.

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!

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.

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!

I have been making this for years, easy &amp; excellent.  I add one can of drained corn &amp; sometimes 1-2 chopped cooked potatos. I saute the garlic &amp; onion in the pan &amp; 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.

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.

My kids really loved this recipe.  I made some changes following other reviewers' suggestions:  I used taco seasoning and a can of (mostly) drained diced tomatoes for the chicken mixture which made it just saucy enough.  I had some leftover cooked rice that I warmed up and used in the tortillas along with some warmed refried beans, and I added some shredded colby jack cheese.  I also used uncooked tortillas that I bought at Costco and lightly cooked them in a skillet before filling them.  And I sprayed with cooking spray which made them nice and crispy.  Very good recipe!

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.

These were excellent!  I used fresh salsa and omitted the water, halved the chili powder and cinnamon, added extra garlic, used fat-free tortillas and fat-free sour cream for a very low-fat and delicious dinner!  Got raves from the boyfriend who was in disbelief that low-fat Mexican food could taste this good.  A+

Great recipe for leftover chicken, and fairly easy to assemble.  Two suggestions:  first, the flour tortillas will crisp up on their own without adding oil.  Second, add the spices and stir one minute before adding the salsa (oil helps release the flavors in the spices).  Definitely will try this recipe again.  However, the sauce lacked a little something...maybe lime juice? Coriander?

This was a nice way to use up some roasted chicken instead of the usual soup. I made it exactly as directed except I didnt blend sauce til smooth and in my opinion its not a necessary step. I also made my own refried beans by draining a can of black beans (could use pinto beans instead) heat a little oil in a frying pan add some chopped garlic then the drained beans, 1 tsp cumin, a few drops tabasco, salt &amp; pepper. Using a potato masher smoosh the beans, cook a few mins then set aside. Make sauce add chicken, assemble chimi's. Next time I will skip the cinnamon, just personal preference. A good recipe though, thanks for sharing!

I did take a fast track route and seasoned the chicken with taco seasoning and pan fried it...then shredded it. What I love about about this is how flavourful and filling this is and it is BAKED...not fried...so easy to make a healthy and flavourful dish. Thank you for that!

Chicken Chimi in the Oven Haiku: "Husband said of these: 'They're restaurant quality.' Well, said between bites." So I halved the recipe and ended up w/ 8, that I made in 8" tortillas; bit more difficult to fill and roll, since they were smaller, but wow, really fantastic! I followed the recipe exactly (used lime &amp; cilanto-flavored refried beans though), and couldn't have been more impressed, although these suckers are SCORCHING right out of the oven. And I wasn't exaggerating - my hubs did in fact, say they tasted like something from a Mexican restaurant.

This recipe was just ok. The flavors didn't really blend well together. Definately not worth the hassle of shredding chicken. Our leftovers remain uneaten. A much better (and simpler) recipe is Beef and Bean Chimichangas on this site. My husband would eat those for 5 days straight.

Very good recipe and very simple for a weeknight. If you like to let your meat mixture sit a few hours before making your wraps then go for it but  I thought  it was good the way it was. We have chili powder that is not spicy,  so we had no issues with heat other then what was in the medium salsa.

This is one of the rare recipes that I make over and over again. It's really that good. I have made it with the onion and garlic and sometimes I just rely on the onion and garlic that's in the salsa that I use. I always add the amount of spices called for too. I usually add a little shredded cheddar on top of the refried beans and have never found that I need to secure the tortillas with a toothpick. If we ever have leftovers they never go to waste!

We liked these a lot, with some slight modifications. I used only 1T chili powder and it was PLENTY. I also meant to add only a teeny bit of cinnamon but the shaker got away from me a little and added probably more than what's called for - but it's okay it didn't really taste cinnamon-y at all, so no need to be afraid of the 1/2 tsp. I didn't bother with the blender, but mashed up the salsa a bit with a potato masher - I don't even think that's necessary though unless you have REALLY thick salsa. I added a little shredded cheese too, but we didn't even really notice it, so I'd say it's not really necessary to add (or add quite a bit). I also only had 6-inch tortillas - I got 10 6-inch chimis with these filling measurements. The final product was very good - we ate just with some sour cream, but I'd like to try to find a sauce that will compliment them. My favourite restaurant chimi gets served with ranchero sauce.

Excellent, but next time I'm going to use half the chili powder that the recipe calls for!

This was delicious!! I used ground chicken and chicken taco seasoning mix in lieu of the other  spices, except the cinnamon which I highly recommend including, because it gives the meat a subtle, rich flavor that made this filling so unique and special! I didn't have enough salsa, so I substitued 1/4 c. with cocktail sauce and also added a layer of shredded cheddar cheese between the bean and meat layer. Serve with sour cream and it's a new family favorite!

I had to tweak this recipe a bit, because of the salt and fat content.  I always have left over chicken so I heated the leftovers added sautéed onions, with some salsa.  I made the Taco seasoning I recipe,  on this site,  which has much less salt.  Mixed it all together.  Warmed up some flour tortillas &amp; put the chicken mixture with refried black beans (my hubby's favorite)  Rolled and placed in a pan.  Brushed with a good grade of evoo.  When they were finished, topped with Fat Free Sour cream, Extra Salsa, &amp; Sliced avocados.  Yum

My family really enjoyed this. I didn't change a thing. I served it with lettuce, tomatoes, black olives, extra salsa and sour cream.

While the flavors were too strong (way too much chili powder), the recipe seemed to be missing something that would make it great.  No something I would recommend or cook again.

These were outstanding.  I cut down the amount of cinnamon and chilli and skipped on the beans

This is great. Enjoyed by all. I loved adding the pre-shredded chicken.  My husband says it had a restaurant qua

Tried for the first time tonight, they were definitely a hit, my husband went back for 3rds!:)  I was also reluctant to use the cinnamon, but so glad I did!  It gives the tortilla the taste like the chimi had been fried.  Texture was great turning them every 5 minutes as directed, with each turn I brushed with a little more olive oil.  Served green chili over the top with all the fixins....DELISH! Thank you for the recipe!

It's really important to use a good quality spices that you know you like the flavour of.  I've made this a few times and once used a different brand of chilli powder from my usual.  It radically changed the taste and had I used that brand first time around I never would have made it again!  Does taste better with shredded cheese inside and lots of sour cream and guacamole (but only after a hard work-out!)

I added some brown/white rice that I had leftover and also put half regular salsa and half Costco mango salsa, which gave it a sweetness. I have a daughter who is sensitive to spicy foods so I halved the chili powder and added some smoked paprika, which I add to almost all the tomato based sauces I make (except Italian) for a smokiness that really adds a lot. I know this sounds like a lot of add-ons but if you made this as is -- it's a great meal. Try Tortilla Factory tortillas. To me, they are the best tasting you can buy (at least in Seattle) in a supermarket.

All I can say is YUMMO Jeri! I must admit, as with a lot of recipes I see, the addition of the cinnamon scared me a little. Most of us associate cinnamon with sweet and not savory dishes, but for once, I decided expand my epicurian horizon and go for it. I'm so glad I did because the spice didn't jump out at you, however, gave the sauce a wonderful background flavor. The kind of flavor that you can't quite put your finger on, but you know you like what you're eating. I also added a goodly amount of shredded cheddar to the chimi and my mexican food lovin' kids thought that these were amazing. Thanks Jeri, we loved 'em!

Made this 2 nights ago to bland reviews from my family of 5. I subbed enchilada sauce and salsa combo for salsa/water/spices.  I also added cheese to each tortilla after the meat/sauce.  Offered sour cream, salsa, chopped tomatoes and shredded lettuce as toppers.  Family loves Beef and Beef Chimi's from this site and just prefers Chicken Enchiladas over there.  Sorry, won't be making this one again.

My boyfriend and I love, love, love this recipe! I did a few things different. I boiled the chicken breast and shredded it by hand. I added all seasonings except cinnamon and also added a little red pepper. Added shredded cheese inside the chimi and once it was cooked, I topped the outside with the remaining salsa.

This was good - my husband liked it and even took leftovers for lunch, which considering he isn't a huge chicken fan, is a good indicator for this recipe. It took a lot longer than 15 minutes for it to get even a little crispy, and they were difficult to turn in the oven. I think I will cut the rolls in half next time for easier turning. I also didn't put the entire 1/4 cup of chili powder in, that just seemed way too much and since it was late, I didn't want to make something inedible. I just estimated the amount based on what I put in other similar dishes. All in all, I'll likely make this again. Thanks!

Didn't care for this one at all.  I cut back the cinnamon (wisely, I think), but they never got crisp and the filling tasted tired.

This is one of my husband's favorite dishes. He loves it when we have this for dinner - he refers to them as the "Chimi Bombs" because he's such a fan . The flavor is great - the cinnamon really gives it an very good kick. I have topped it with cheddar cheese and placed them in the oven. It also works to mix all ingredients in a food processor at the same time instead of having to mix it separately in a food processor. It also works to make the chicken mixture ahead of time - makes for a really fast meal.

This was so wonderful.  My family absolutely loved it, seemed like we were at a restaurant!  I didn't change a thing.


used a little less cinnamon, added cheese on top last 5 min of baking. also baked longer so they turned crispy, i needed 10 more min. 

Way too saucy (even though I accidently left out the water) and sweet for my tastes, but my family said they enjoyed them.  If I make them again I will cut back on the salsa and either cut back drastically or completely omit the cinnamon, which ended up being pretty overpowering.  Any ideas about why it turned out so sweet and how to fix it??

Really good! I left out the onion and didn't use a food processor..trying to make it easier. Used half the amount chilli powder and left out the water..turned out awesome! Ate them with sour cream. Next time I will try them with cheese dip!

this was sooooooo good- i took the others advice and lessened the chili powder and added cheese, i also added some fresh chives on top. I am 7 months pregnant and was craving mexican-this hit the spot-thanks!

These turned out good. The only changes were I only used 1/4 tsp. cinnamon. You had a vague hint in the background &amp; it really added a depth to the flavor. I also sprinkled shredded cheddar over the top before baking. 

Made these at 1am because I was craving something like this - only change I made was to mix the beans and chicken stuff together in the pan before filling the chimis. We just like it better mixed up than separate in the food. Absolutely LOVED them. Smothered them with the White Cheese Sauce on this site. YUM!

Great recipe!  I did decrease the amount of chili powder the recipe called for.  I will cook it again.

This is a fabulous recipe!  It is now family favorite at our house.  I did add cheese to the chicken mixture before rolling up in the tortilla and that added a yummy touch!  I've passed this recipe on to just about everyone I know.  I also slow cooked the chicken breasts all day, which made for easier shredding.

Fabulous!

I followed this recipe as written with the following exceptions....  I ran out of chili powder so I used about 1/8 cup plus about 1 1/2 Tbl cayenne pepper (my husband likes spicy food, so it wasn't a problem).  I also omitted the water as others suggested.  Cheddar cheese was added on top of the chicken &amp; beans before baking, and this turned out really tasty; you could use other cheeses and it would turn out just as well, I think.  There was well more than enough filling for six tortillas, so I ending up with eleven chimichangas.  I will try freezing the leftovers and reheating in the microwave.
My husband fried some of the prepared chimichangas while the rest were baked.  The resulting two tastes were different, as would be expected, but both ways turned out well.
All in all, I think this recipes is well worth making: one that I will certainly make again.  Next time I will omit the cinnamon (based on personal preference).  This recipe was a great use for leftover baked chicken from dinner a few nights ago!

Really good. I added a can of green chiles when I added the salsa to chicken, no cinnamon and less chili powder. Brushed with olive oil and came out great!

These crisped up and were pretty tasty. My only problem (and it's my own fault) is I didn't have enough mild salsa for 2 cups. So I used 1 cup mild and 1 cup mango salsa which gave this an odd flavor. Also, I debated whether or not to use the cinnamon, so I was only going to use a small dash. But, once again, a mistake was made and I over-did the dash. So I didn't like the overall flavor of the chimis. I sprayed a cookie sheet with cooking spray, placed my chimis, and then brushed on some olive oil. Baked for 15 minutes, then flipped them and baked for another 5. Perfectly crispy. I'll definitely make these again!

These were pretty good. I don't think I have ever had an authentic chicken chimichanga before so I don't have anything to compare them to. Also, I made a lot of alterations. I put a little garlic and onion powder on the chicken before I grilled it on my George Forman grill and then shredded it per the recipe. I did cut the chili powder in about a third and increased the cumin by just a pinch or two. I omitted the cinnamon as I didn't have any on hand.  Also, I added a few TBS of cream cheese to the chicken mixture. I did not put it in the food processor either and it was fine. I spread the beans down center of tortilla as directed; topped with chicken mixture and a sprinkle of cheddar cheese. I folded the tortillas up wrap style by first folding top and botton edges and then folding the sides around them. brushed lightly with EVOO put seam side down in a baking dish.  There was no need for toothpicks. I only turned them once half way through and they stayed together fine. All that said, and the filling a little different than the recipe states... good recipe. Will make again! Thank you for the recipe.

I love this recipe ... brought it to a friends house for dinner and it was a big hit!!


Didn't really taste like a chimichanga, but it still was good.  I used beef instead of chicken.  Took the advice of other reviews and reduced the chili powder (to only 1 1/2 Tbsp.) and broiled it in the oven.  This made it quite crispy and it was done in 10 minutes (I turned them over once during broiling and removed the toothpicks at that time).

My family and I didn't care for these. I think it was the cinnamon, it just didn't taste good. I like the idea of baking them  with the olive oil, they turned out nice and crisp. I will use that idea again, but make my own filling.

Delicious!  I added fresh mushrooms, green peppers and some ketchup (because all I had was medium salsa- it had kick!!).  I took the other reviewer's advice and only put half the cinnamon.  It was great!  I also stirred in about a 1/4 C. sour cream and also added some shredded Salsa Montery Jack cheese, right before I spooned mix into tortillas!  Sprinkled with same cheese before baking.  Thanks!

I really enjoyed this recipe.  You can do a million different things with this.  For my first time I reduced the amount of chili powder because 1/4 cup seemed ridiculous and I omitted the water and cinnamon.  I skipped the blender all together as it didn't seem necessary.  Turned out very well.  I definitely had to turn the chimis so they would brown evenly.  Topped with queso blanco!  Very happy with this recipe and will make again.

This recipe is delish!!!!! My family raved about this! The only changes i made was i bought a rotisserie chicken from the store and shredded it and i added sharp cheddar cheese to the tortilla 1st to help keep it all together so i wouldn't have to use toothpicks.  Next time i will try adding the yummy salsa mixture and raw chicken to the crock pot and cook it all day. If you haven't tried this recipe you must!

Holy cow, this was great!  I even had my husband prep everything and get it started while I put our baby to sleep.  It couldn't have been better!  It tasted like we were eating out at a restaurant.

This was a good, but SPICY, dish.  I omitted the water, and didn't put in a full 1/4 cup of chili powder.  The only chili powder I had was chipotle chili powder, so I'm not sure how much hotter it made the dish, but this was definitely spicy - and we like spice.  I upped the cumin a bit (because I love cumin), added a tiny bit of shredded jack cheese and baked for about 20 minutes.  It probably could have baked longer, but it was crunchy.  Served with guacamole, and it was gooood.

These were good.  Next time I will make the burritos smaller/skinnier and have more tortilla.

This had a very unique, but definitely mexican taste. I was worried about the amount of chili powder AND the added cinnamon, but it all worked together. My Dad, the biggest critic usually, was very fond of this recipe.

I thought this was good.  I used a little less cinnamon and it definately needs cheese melted on top.  Overall I liked it and will make it again.

pretty boring, not a lot of flavour which was surprising for all of the yummy ingredients. i won't make this again.

Yum - these were great!  Took a few suggestions from others and cut back the amount of chili powder and spritzed the tortillas with olive oil.  Served with homemade guc.  Very, quick, easy, and filling.  Thanks Jeri

These were super good for a baked chimi. They were crisp and I served them with shredded lettuce and guacamole. I did not use beans as I am not nuts about them. The chicken was really tasty!

This was soooo good!!  My husband just raved.  I also gave a bit of the leftovers to the ladies and work and they both wanted the recipe.  Really easy and so much more heathy then what you get at a restarant.

I probably used more garlic than most, but that is to suit my own family preference.  The only other thing that I did was add cheese on top of my meat &amp; bean mixture. 

These were really easy for me and they tasted great!  I will be making them again and again.  It is just as good as our local Mexican restaurant and cheaper, too!

very good.  Even my picky daughter liked this one because the onions and salsa where blended up!  I cut down on the chili powder to 2 tbs, and it turbed out great!  Thanks for a great recipe.

delicious &amp; so easy too. i substituted 1 c. diced tomatoes for 1 c. of salsa because i have 4 preschool aged children.  all around huge hit at our house!

This was really good!!  I hesitated about the cinnamon but put it in anyway.  My husband raved about these, he is so picky when it comes to food.  This one is a keeper!

This was better than I expected. The cinnamon added a very delicious twist. My kids really liked this recipe, even my extremely picky 6 year old. I didn't wrap the burrito according to the recipe, I used 7 inch tortillas and just wrapped them taquito style (just a little bigger) and I used 10 torillas. I didn't have to use the tooth picks this way.

Oh my is this recipe a keeper. I see why many of you make these over and over. I did not puree the salsa, onion, and garlic mix. I also did not add any water, I didn't want it runny. After I added the seasonings and chicken, I added the refried beans to the mix. It made the mixture VERY easy to handle as I loaded my tortillas. I only had 9 tortillas and this recipe would have easily made 12. I also added shredded cheese to the tortillas first, then added my filling.

We're always looking for healthy recipes and this is definitely one of them.

This is more liked a baked burrito. Mine never did get really crispy. I did not use water or the spices. I used picante sauce (Chi Chi's) and 2 tablespoons of taco seasoning. The picante sauce worked well and did not need to be blended. It is not as chunky as salsa. Definitely add cheese to it. Everyone ate it and said it was good but I don't know if I would make again. 

Great Chimi! Tasted great, and loved how crispy it turned in the oven.

These would've been excellent if they weren't quite SO spicy. I'm a baby about spicy things! My husband loved them though. Very easy to make, too.

I love how these crisp up in the oven-no frying! Alittle hard to keep together, but delicious!

We liked these. Didn't add the refried beans. Simple week night dinner- cooked the chicken in the crockpot all day.

My family thought this was good.  My only recommendation is to make sure you separate the chimi's for leftovers before you put them in the fridge.  They are very hard to separate once they are cold.

A wonderful recipe with great flavor when finished.  However, they are a little tough to roll and keep together as the juices from the meat hamper things a bit I am sure that with practice and bigger (giant) tortillas they would be great.

This was very easy to make and we enjoyed tremendously.  I added some cheese on top and green chilies.

My husband and I really enjoyed this recipe. I will make it again with a little less cinnamon, but other than that we loved it!

I've made this several times, it is so delicious.  Last time I put shredded pepperjack cheese on the tortilla before the filling.

This was very good.  The cinnamon added a nice touch to it.  I will probably make it again.

Awesome, easy, very flavorful recipe!  Must make again my family loved it!  We just brushed coconut oil instead of olive oil and used organic wheat tortillas.  Simply delicious!!

After I made this, I started craving chimichangas!  I even tried a bean and cheese filling for a quick lunch and that was good.  Next time I make this, I will leave out the cinnamon (personal preference).

These were wonderful!  My husband and 9 year old loved them.  My only change was to add a little cheddar cheese to the chimis before I wrapped and cooked them.  Great recipe!

Too spicy for my kids!  I added shredded cheddar cheese inside and a little over the top.  Delicious!

This came out great nice change in flavor from burritoes

Very authentic tasting. I didn't add the beans and didn't put 1/4th cup chili powder in which I think helped it out.

Cinnamon and cumin really made this recipe great.  Easy for a quick meal.  Prob could also freeze ahead of time.  I used a high quality fresh salsa and they tasted wonderful.

I love this recipe!  The flavor of the sauce was great.  I managed to get this perfectly crisp by baking the chimis on a pampered chef stoneware pan.  They only had to be turned once.

These were good, but only without the seasonings (ruined the flavor of the salsa) and pan-fried. The tortillas get way too crisp baked in the oven.

This was great! I didn't add the cinnamon though. I also did not blend the mixture before adding chicken. I didn't think it was really necessary. I added a little cilantro and cheese before rolling up. Will definitely make this again! Thanks!

This was just OK. It has to much chili powder in it.  Next time I make this I will reduce the amount of chili powder and cinnamon and add cheese.

My tweak was to make the chicken "piccadillo" by adding slivered toasted almonds, chopped green pimento-stuffed olives and currents to the chicken mix. Adds a nice crunch and sweet/sour flavor.

I had to fry mine because my oven was broken, if i make them again i will DEFINETLY bake them. 

chicken chimi in the oven

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 6

Author : Jeri Zieman

Ingredients

Instructions

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