1. Preheat oven to 450°F. 2. Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken. 3. Sauté garlic and onion in the oil about 5 minutes, don't brown. 4. Stir together chicken and all the ingredients except for butter, tortillas and cheese. 5. Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used. 6. NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature. 7. Bake 15 minutes or until golden brown. 8. OPTION: 9. If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese. 10. Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
