Almost Famous Chimichangas

By pammosk

Ingredients

• 2 * 2 tablespoons unsalted butter
• 4 * 4 tablespoons vegetable oil
• 1 * 1 white onion, chopped
• 3 * 3 cloves garlic, chopped
• 1 * 1 jalapeno pepper, diced (remove seeds for less heat)
• 1 1/2 * 1 1/2 teaspoons chili powder
• 1/2 * 1/2 teaspoon ground cumin
• 1/4 * 1/4 teaspoon ground cinnamon
• * Kosher salt
• 1 * 1 small tomato, chopped, plus more for topping
• 2 * 2 tablespoons chopped fresh cilantro
• 2 1/2 * 2 1/2 cups shredded rotisserie chicken
• 1/4 * 1/4 cup sour cream
• 1 * 1 15-ounce can refried beans
• 4 * 4 10-inch flour tortillas
• 1 * 1 cup shredded monterey jack cheese, plus more for topping
• * Mexi-sauce, for topping (see below)
• * Shredded lettuce, for topping
• * Mexican rice, for serving

Details

Servings 4
Preparation time 40mins
Cooking time 41mins

Preparation

Step 1

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 sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi's Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro