Name: Almost-Famous Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 tablespoons unsalted butter; 4 tablespoons vegetable oil; white onion, chopped; cloves garlic, chopped; jalapeno pepper, diced (remove seeds for less heat); 1 ½ teaspoons chili powder; 1/2 teaspoon ground cumin; ¼ teaspoon ground cinnamon; Kosher salt; small tomato, chopped, plus more for topping; tablespoons chopped fresh cilantro; 1/2 cups shredded rotisserie chicken; ¼ cup sour cream; 15 ounce can refried beans; 10 inch flour tortillas; 1 cup shredded monterey jack cheese, plus more for topping; Mexi-sauce, for topping (see below); Shredded lettuce, for topping; Mexican rice, for serving

Almost-Famous Chimichangas

Course: Dinner, Main DishCuisine: MexicanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Ingredients

2 tablespoons unsalted butter
4 tablespoons vegetable oil
white onion, chopped
cloves garlic, chopped
jalapeno pepper, diced (remove seeds for less heat)
1 ½ teaspoons chili powder
1/2 teaspoon ground cumin
¼ teaspoon ground cinnamon
Kosher salt
small tomato, chopped, plus more for topping
tablespoons chopped fresh cilantro
1/2 cups shredded rotisserie chicken
¼ cup sour cream
15 ounce can refried beans
10 inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving

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 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.