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Chicken Chimies

Add a bit of heat to this Mexican favorite by using pepper Jack cheese in place of regular Monterey Jack.

Gooseberry Patch DECEMBER 2008

  • Yield: serves 6 to 8


  • 2 boneless, skinless chicken breasts, cooked and shredded
  • Salt, pepper and garlic salt to taste
  • 1 tablespoon butter
  • 10 (8-inch) flour tortillas
  • 1 (8-oz.) pkg. shredded Monterey Jack cheese
  • 6 green onions, diced
  • 1 tablespoon vegetable oil
  • Toppings: sour cream, guacamole, salsa
  • Optional: lettuce leaves


Sprinkle chicken with salt, pepper and garlic salt to taste. Heat butter in a large skillet over medium heat; add chicken and sauté about 3 minutes.

Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito-style. Heat oil in a large skillet over medium-high heat. Add rolled-up tortillas and sauté until golden. Serve with your choice of toppings and over lettuce leaves; if desired.


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Chicken Chimies Recipe