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chicken breasts onion powder garlic green chilies white vinegar oregano ground cumin flour tortillas shredded Monterey Jack cheese vegetable oil salsa
Viewed: 31 - Published at: 5 years agoIngredients
- 1-1/2 pound Boneless, Skinless Chicken Breasts
- 1/2 teaspoons Onion Powder
- 1 clove Fresh Garlic, Minced
- 10-3/4 ounces, weight Tomato Soup
- 4 ounces, weight Chopped Green Chilies (drained)
- 1 Tablespoon White Vinegar
- 1 teaspoon Dried Oregano
- 1/2 teaspoons Ground Cumin
- 8 whole Soft Taco Size Flour Tortillas
- 1 cup Shredded Monterey Jack Cheese
- Vegetable Oil, For Frying
- Optional Toppings: Sour Cream, Salsa, Guacamole, Chopped Tomatoes And Cilantro
Method
- Place chicken in a large pot of boiling water and cook, uncovered, for 15-20 minutes. Transfer to a plate to cool for 15 minutes. Once cooled, chop chicken, then shred by hand.
- In a large bowl add shredded chicken, onion powder, garlic, soup, chilies, vinegar, oregano, and cumin. Mix well.
- Spoon 1/4 cup of the filling down the center of each tortilla. Top with a pinch of cheese. Fold in each side of the tortilla over and roll up around the filling, being sure to keep filling completely enclosed. Seal edge of tortilla with a plain toothpick.
- For Deep fryer: Heat a deep fryer, filled with oil, to 350°F. Cook each chimi for 2-3 minutes, or until golden brown. Watch closely not to burn!
- For Stovetop: Fill a large pot with 1 inch of oil and heat oil on the stovetop to 350°F, using a cooking thermometer. Then cook chimis in the hot oil for 2 minutes on each side or until golden brown. If your thermometer allows, keep it in the oil during cooking, to give you a constant read. Be sure the tip is immersed but not touching the bottom of the pan. You may have to keep adjusting the heat to maintain the 350°F.
- Remove chimis from the oil with long-handled tongs and drain on a cooling rack. Let cool a few minutes then remove toothpicks. Garnish with additional favorite toppings such as sour cream, salsa, guacamole, chopped tomato or fresh cilantro!
- Tip: Do not use olive oil to fry these, as it will burn quickly. Serve with a side of Spanish rice and refried beans!