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1
Place chicken in a large pot of boiling water and cook, uncovered, for 15-20 minutes. Transfer to a plate to cool for 15 minutes. Once cooled, chop chicken, then shred by hand.
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2
In a large bowl add shredded chicken, onion powder, garlic, soup, chilies, vinegar, oregano, and cumin. Mix well.
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3
Spoon 1/4 cup of the filling down the center of each tortilla. Top with a pinch of cheese. Fold in each side of the tortilla over and roll up around the filling, being sure to keep filling completely enclosed. Seal edge of tortilla with a plain toothpick.
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4
For Deep fryer: Heat a deep fryer, filled with oil, to 350u00b0F. Cook each chimi for 2-3 minutes, or until golden brown. Watch closely not to burn!
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5
For Stovetop: Fill a large pot with 1 inch of oil and heat oil on the stovetop to 350u00b0F, using a cooking thermometer. Then cook chimis in the hot oil for 2 minutes on each side or until golden brown. If your thermometer allows, keep it in the oil during cooking, to give you a constant read. Be sure the tip is immersed but not touching the bottom of the pan. You may have to keep adjusting the heat to maintain the 350u00b0F.
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6
Remove chimis from the oil with long-handled tongs and drain on a cooling rack. Let cool a few minutes then remove toothpicks. Garnish with additional favorite toppings such as sour cream, salsa, guacamole, chopped tomato or fresh cilantro!
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7
Tip: Do not use olive oil to fry these, as it will burn quickly. Serve with a side of Spanish rice and refried beans!
