Chi Chi's Chimichangas (baked not fried)

Make sure you look up my Mexi Sauce that goes with the chimichangas!

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 4

    tablespoons vegetable oil

  • 1

    white onion, chopped

  • 3

    cloves garlic, chopped

  • 1

    jalapeno pepper, diced (remove seeds for less heat)

  • 1 1/2

    teaspoons chili powder

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon ground cinnamon

  • Kosher salt

  • 1

    small tomato, chopped, plus more for topping

  • 2

    tablespoons chopped fresh cilantro

  • 2 1/2

    cups shredded rotisserie chicken

  • 1/4

    cup sour cream

  • 1

    15-ounce can refried beans

  • 4

    10-inch flour tortillas

  • 1

    cup shredded monterey jack cheese, plus more for topping

Directions

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the Mexi sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

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