Spiced shredded chicken and cheese in a soft flour tortilla.
Put meat in a dutch oven. Cook over medium heat for about 10 minutes to draw out juices. Stir occasionally.
Uncover and cook over high heat stirring often until all liquid has evaporated and meat is browned. Stir often as the liquid is reduced to prevent sticking and burning.
Add water to a level that just covers the meat stirring to scrape up browned bits. Bring to a boil over high heat; reduce heat and simmer until meat is very tender 1 Hrs to 1 1/4 hrs. Uncover and boil over high heat until all liquid has evaporated. Remove from heat.
Add vinegar chilies, garlic, oregano and cumin to the meat. Stir up any browned bits. Shred meat with 2 forks. Season to taste with salt. (At this point the meat can be frozen for future use or stored in the frig for up to 3 days)
Line a baking pan with foil and brush top side with melted butter.
Brush one side of a tortilla with melted butter, flip it over. Spoon filling and cheese into tortilla. Roll tortilla away from you wrapping in sides as you go. Place Chimi seam side down in a 13x9 pan.
Bake in a 250 degree oven for about 20 minutes.
Top with shredded cheese return to oven to melt cheese. Serve with salsa fresca sour cream and hot sauce if desired.
Chop the tomatoes into a small bowl. Add the onion, garlic and cilantro.
Add the oil, salt and lime juice. Mix well.
8 servings