This is a new recipe from Gooseberry Patch‘s latest bookazine. It’s a magazine but without ads. Love that!

Chicken Chimies

2 boneless, skinless chicken breasts, cooked and shredded
salt, pepper and garlic salt to taste
1 T. butter
10 (8-inch) flour tortillas
8 oz. pkg. shredded Monteray Jack cheese
6 green onions (I used a some chives from the herb garden.)
1 T. vegetable oil
Toppings: sour cream, guacamole (wouldn’t use that…the kids hate it), 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 saute about 3 minutes.

Spoon chicken evenly onto tortillas. Top with cheese and green onions (or chives or sprinkle some onion powder); fold up sides and roll up, burrito-style. Heat oil in a large skillet over medium-high heat. Add rolled-up tortillas and saute until golden. Serve with your choice of toppings and over lettuce leaves, if desired. Serves 6-8. (We doubled it for us.)

We served these with tortilla chips, mexican rice, refried beans, sour cream. Deeelish!!!
Enjoy!