Almost Famous Chimichangas
- Ready In:
- 1hr
- Ingredients:
- 26
- Serves:
-
4
ingredients
-
For the Chimichangas
- 2 tablespoons unsalted butter
- 4 tablespoons canola oil
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 1 jalapeno pepper, diced-remove seeds if you want it more mild
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon ground cinnamon
- kosher salt
- 1 small tomatoes, chopped plus more for topping
- 2 tablespoons fresh cilantro, chopped
- 2 1⁄2 cups rotisserie chicken, shredded
- 1⁄4 cup sour cream
- 40 inches flour tortillas
- 1 (15 ounce) can refried beans
- 1 cup monterey jack cheese, shredded plus more for topping
- shredded lettuce, for topping
-
For Mexi Sauce
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1 pinch chili powder
- 1 pinch ground cumin
- 1 pinch sugar
- 1 pinch salt
- 8 ounces green chilies, canned chopped
- 1 cup chicken broth
- 1⁄4 cup cilantro
directions
-
To Make Mexi-Sauce:
- Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
-
To Make Chimichangas:
- Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
- Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.