2lbsBoneless chicken breasts -- cut in 1-1/2" chunk
1tbspWhite Vinega
3cupsWater
3tbspCanned Green Chiles -- Diced
2Clove Garlic -- Minced or Pressed
1tspGround Cumin
1tspGround Oregano
Chimies
8Flour Tortillas
1.50cupsJack and Cheddar Cheese -- Shredded
3tbspmelted butter
Sour Cream on the table
For the filling
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)
To assemble Chimis
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.
Salsa Fresca
Chop the tomatoes into a small bowl. Add the onion, garlic and cilantro.
Add the oil, salt and lime juice. Mix well.
Ingredients
Salsa Fresca
2diced roma tomatoes
1small onion diced
1small garlic clove diced
2tbspfresh cilantro chopped
1dash salt
1tsplime juice
Filling
2lbsBoneless chicken breasts -- cut in 1-1/2" chunk
1tbspWhite Vinega
3cupsWater
3tbspCanned Green Chiles -- Diced
2Clove Garlic -- Minced or Pressed
1tspGround Cumin
1tspGround Oregano
Chimies
8Flour Tortillas
1.50cupsJack and Cheddar Cheese -- Shredded
3tbspmelted butter
Sour Cream on the table
Directions
For the filling
1
Put meat in a dutch oven. Cook over medium heat for about 10 minutes to draw out juices. Stir occasionally.
2
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.
3
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.
4
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)
To assemble Chimis
5
Line a baking pan with foil and brush top side with melted butter.
6
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.
7
Bake in a 250 degree oven for about 20 minutes.
8
Top with shredded cheese return to oven to melt cheese. Serve with salsa fresca sour cream and hot sauce if desired.
Salsa Fresca
9
Chop the tomatoes into a small bowl. Add the onion, garlic and cilantro.
Add the oil, salt and lime juice. Mix well.
