Mini Chimi Chicken Recipe
Make Mini Chimi Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning and Coating
Dipping Sauce
Method
Preparation
- 1
Cook the Chicken
In a medium-sized pot, add the chicken breast and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for about 15-20 minutes, or until the chicken is fully cooked. Remove the chicken and allow it to cool before shredding.
- 2
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, chopped green onions, taco seasoning, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Assembly
- 3
Fill the Tortillas
Lay out the flour tortillas on a clean surface. Place about 1/4 cup of the chicken filling onto the center of each tortilla. Fold in the sides and roll tightly, making sure to seal the edges. Repeat with the remaining tortillas and filling.
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium heat. Once hot, carefully place the mini chimis seam-side down in the skillet.
Cooking
- 5
Fry the Mini Chimis
Cook the mini chimis for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on paper towels to drain any excess oil.
Serving
- 6
Prepare the Dipping Sauce
In small serving bowls, portion out the sour cream and salsa for dipping.
- 7
Serve
Serve the mini chimis warm with the sour cream and salsa on the side for dipping.
