"From Food Network Magazine. It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce."
For the Chimichangas
white onion, chopped
garlic cloves, chopped
jalapeno pepper, diced-remove seeds if you want it more mild
tomato, chopped plus more for topping
fresh cilantro, chopped
rotisserie chicken, shredded
1 (425.24 g) can
monterey jack cheese, shredded plus more for topping
shredded lettuce, for topping
For Mexi Sauce
garlic cloves, minced
green chilies, canned chopped
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.