Description
These Chi Chi’s chimichangas pack layers of comforting flavor in every bite.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 1 jalapeno pepper, diced
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- salt
- 1 small tomato, chopped
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded cooked rotisserie chicken
- 1/4 cup sour cream
- 1 15–oz. can refried beans
- 4 flour tortillas, 10-inch
- 1 cup shredded Monterey jack cheese
- shredded lettuce
- diced tomato
Mexi-sauce
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 1 pinch chili powder
- 1 pinch cumin
- 1 pinch sugar
- 1 pinch salt
- 2 cans chopped green chiles, 4 oz. each
- 1 cup chicken broth
- 1/4 cup cilantro
Instructions
- Preheat oven and prepare butter-oil mixture. Preheat the oven to 450°F (230°C). 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.
- Cook the aromatics and chicken filling. 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.
- Assemble the chimichangas. 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.
- Bake the chimichangas. Put the chimichangas seam-side down on the baking sheet and 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 sauce and garnish. Top with the sauce (sauce recipe below), more cheese, lettuce, and tomato.
- Make the green chile sauce. While the chimichangas are baking, sauté ½ cup chopped onion and 2 garlic cloves in a skillet with vegetable oil. Add in a pinch of chili powder, cumin, sugar, and salt. Cook 30 seconds.
- Finish the sauce. Drain and rinse the two 4-oz. cans of green chiles. Stir them in and cook the sauce for 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a blender. Stir in ¼ cup of chopped cilantro.
Nutrition
- Serving Size:
- Calories: 731
- Sugar: 6.9 g
- Sodium: 2347.4 mg
- Fat: 43.6 g
- Carbohydrates: 46.2 g
- Protein: 40.4 g
- Cholesterol: 118.4 mg