Ingredients
- Tortilla:
- 8oz pkg. cream cheese
- 8 oz. 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
- salsa
- 4 c. flour
- 1 1/2 tsp. salt
- 1/2 c. shortening
- 1 c. warm water
Preparation
Step 1
Tortilla:
Cut shortening into flour until coarse.
Dissolve salt in water and gradually add to flour mixture.
Knead dough well.
Cover and set aside (not in the fridge) for at least 2 hours to enhance the elasticity of the dough (I like to make itin the morning and let it sit out all day).
When ready to make, knead dough again divide into 10 balls.
Work each ball of dough with your fingers to try and stretch it out before using the rolling pin.
Each ball should make around a 10" tortilla.
Cook on a moderate griddle for 30 seconds per side, until brown spots appear.
Filling:
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 9x13" 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.