I never had to the chimichangas from Chi Chi’s but this recipe looked too good not to give it a try. These chimichangas are loaded with beans, chicken, and cheese; and it gets even better because they are topped off with a delicious sauce. The sauce gets a lot of its flavor from garlic, onion and green chilies. The ingredients for the sauce are first cooked in the pan and then pureed in a blender until smooth. What is great about this recipe is that it uses the meat from cooked rotisserie chicken; making chimichangas can be time-consuming and using a rotisserie chicken really helps to save time. Enjoy.
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion (chopped)
- 3 garlic cloves (chopped)
- 1 jalapeno pepper (diced)
- 1 ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 1 small tomato (chopped)
- 2 tablespoons chopped fresh cilantro
- 2 ½ cups shredded cooked rotisserie chicken
- ¼ cup sour cream
- 1 (15 ounces) can refried beans
- 4 (10-inch) flour tortillas
- 1 cup shredded Monterey jack cheese
- shredded lettuce
- diced tomato
- ½ cup chopped onion
- 2 garlic cloves (chopped)
- 1 pinch chili powder
- 1 pinch cumin
- 1 pinch sugar
- 1 pinch salt
- 2 (4 ounces) cans chopped green chiles
- 1 cup chicken broth
- ¼ cup cilantro
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons of vegetable oil in a skillet. Transfer to the bowl and set aside. Heat the remaining 2 tablespoons of 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, cook for 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and cook until warm and well blended. Remove from heat.
- Brush a rimmed baking sheet with some of the butter-oil mixtures. Spread 2 tablespoons of refried beans down the center of each tortilla,
- leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup of 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 for 8 to 10 minutes per side, brushing again after you flip. Remove from the oven.
- Top with the sauce (sauce recipe below), more cheese, lettuce, and tomato.
- While the chimichangas are baking sauté ½ cup chopped onion, 2 garlic cloves in a skillet with vegetable oil. Add in a pinch of chili powder, cumin, sugar, and salt. Cook 30 seconds.
- Stir in two (4-ounce) cans chopped green chiles, (drained and rinsed); cook for 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a blender. Stir in ¼ cup of chopped cilantro.