Almost-Famous Chimichangas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeņo 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
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Directions: |
Directions: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 jalapeņo 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.
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.
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.
Make Chi-Chi's Mexi-sauce:
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 chilies (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 Hour Total |
Personal
Notes: |
Personal
Notes: I typically boil and shred my own chicken breasts, but either way works. These are large chimichangas (restaurant sized). I followed this recipe to the T, and my entire family loved it.
*Suggestion: Prepare the sauce ahead of time. It isn't very good alone, but it is amazing on the chimi. It thickens as it sits.
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