I have the hardest time finding something my cute girls will love to eat! I will either find something that Andie will like and Lisa will “claim” that she doesn’t like it or the other way around. If your family is like mine, we get so busy in the spring time with activities that a lot of times dinner is the last thing on your mind until the stomach starts to rumble. This is something that they both agreed on and the great thing its easy and so delicious!
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (7 ounce) can diced green chiles
1 jalapeno pepper, seeded and chopped
3 Tablespoons lime juice
1 (8 ounce) cream cheese
1 (8 ounce) taco blend , shredded cheese
1/2 package taco seasoning
3 to 4 cups shredded, cooked chicken meat
- In a blender, combine the soups, green chiles, jalapeno, and lime juice. Blend until it is smooth, then pour into a saucepan, and warm over a low heat while making the chimi’s!
- In a bowl, cream together cream cheese and taco seasoning and then fold cheese and chicken into the mixture. Evenly divide mixture among the tortilla shells. Fold each tortilla into a rectangular packet around the filling.
- Place the chimi’s into a 9×13 greased baking pan. Spray all sides of each chimi with cooking spray. Bake at 375 degrees for 20 to 30 minutes or until golden brown.
- When serving, place a chimi on each plate and cover with sauce. Garnish with your favorite toppings and your mouth will be so happy!