Chimichangas

Name: Chimichangas
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; Mexi-sauce, for topping (see below); Shredded lettuce, for topping; Mexican rice, for serving

19 ingredients

1 steps

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
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving

Directions

1

{"0":"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.","3":"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.","6":"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.","9":"Make Chi-Chi's Mexi-sauce:","11":"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"}