Thursday, September 19, 2013

Have you ever ordered a chimichanga and been absolutely astounded by the size of it when it showed up on your plate? A veritable deep fried submarine of meat, cheese, beans, rice, lettuce, tomato, onion, sour cream, guacamole and on and on and on. Restaurants always go overboard with chimis when the truth is there's no need! Chimichangas are at their best as the mini taste explosions we've created here.

Yumology has taken your traditional chimichanga and put our own healthy spin on it. We bake our mini chimis, instead of frying them. We also use plain yogurt as an alternative topping to sour cream. These healthy mini chimis are also a huge hit for kids. Whether they're looking for a quick grab-and-go lunch, or enjoying it topped with their favorite south of the border toppings. Just remember to rethink the level of spice on you chili if your kids are eating and rolling these!
My lil chimi helper

3 boneless skinless chicken breasts
2 tins of green chili sauce (we're lucky enough to get Cervantes, straight from New Mexico, but if you can't find Cervantes go ahead and use whatever green chili sauce/salsa your store has available)
1 tsp cumin
1/2 tsp salt, pepper, garlic powder
6 taco sized flour tortillas
1 tbsp olive oil (separated into halves)
6 tsp plain greek yogurt
6 lime wedges
1 cup of shredded cheese
7x7 baking dish


  1. Add the chicken breasts, green chili sauce/salsa and spices to a crock pot and cook for 3-4 hours, until the chicken is done
  2. Shred chicken with a fork until all the large chunks are gone
  3. Strain the ingredients in the crock pot to eliminate the excess juices
  4. Add the strained meat and chili to a large bowl and set aside
  5. Preheat your oven to 350
  6. Add 1/2 tbsp of olive oil to the bottom of your baking dish and rub it around so it coats the entire bottom and sides
  7. Lay your tortillas out flat
  8. Add a fork full of the chicken to the center of the tortilla
  9. Fold two opposite side edges in over the top of the chicken stuffing and then fold the bottom part of the tortilla over the middle
  10. Roll the rest of the tortilla up as a mini chimi and add it to the oiled baking dish
  11. Add the remaining 1/2 tbsp of olive oil to the tops of your mini chimis, using your fingers to coat the top of each tortilla evenly
  12. When the baking dish is full add your mini chimis to the oven and bake at 350 for 45 minutes or until the tops turn a golden brown and crisp up
  13. Remove from the oven, top with a small amount of shredded cheese, a drop of yogurt and a lime wedge

Have a delicious day!

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