My roomates and I love this recipe as it is extremely easy to prepare. I bake my chimis at 350 degrees for about 15 minutes instead of frying…not only is it healthier, but you don’t have all that mess of frying. We can whip up a pretty healthful and delicious meal in about half an hour. I didn’t bother with the quacamole topping because I’m a bit lazy…and not a huge guac and sour cream fan. But adding red enchilada sauce is a must!!
I loved this recipe. I did however out rolled chimis in a casserole dish, brushed with butter and baked them at 400 for 20-30 minutes until they were crispy and golden! Delicious and a lot cleaner. I didn’t make the topping and just served it with sour cream and homemade gauc! Yum Yum!
I enjoyed this recipe a lot, I brushed olive oil on the tortillas and baked them in the oven instead of frying. I used more olives and prepared the ingredients the day before to lessen prep time. I added hot taco seasoning to the rice and cooked chicken (I love spicy food and this recipe seemed a bit bland), and the flavor was wonderful. Great recipe with lots of room for experimentation! I did end up having enough for a lot more than six servings, however.
- 8oz pkg. cream cheese
- 8oz. Pepperjack cheese, shredded
- 1 1/2 Tbsp. taco seasoning
- 1 lb. cooked chicken, shredded
- 8 flour tortillas
- cooking spray
- shredded cheddar cheese
- green onions, for garnish
- sour cream
- Stir together cream cheese, Pepperjack cheese and taco seasoning.
- Fold in chicken.
- Divide among flour tortillas.
- Tuck in sides, and roll up each tortilla.
- Lay seam side down in a sprayed 9×13″ baking dish.
- Spray tops of tortillas with cooking spray.
- Bake at 350 for 15 minutes.
- Turn chimi’s over, and bake an additional 15 minutes.
- Serve with cheddar cheese, green onions, sour cream, and salsa.