Serves 4
2 tbsp unsalted butter
4 tbsp vegetable oil
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
kosher salt to taste
1 small tomato, chopped, plus more for topping
2 tbsp fresh cilantro, chopped, plus additional for topping
2 1/2 cups shredded chicken (rotisserie chicken or poach breasts, shredded)
1/4 cup sour cream
1 (15 oz) can refried beans
4 (10 inch) flour tortillas
1 cup Monterey Jack cheese, shredded, plus additional for topping
Mexi-sauce, for topping (recipe below)
Shredded lettuce, for topping
Avocado, chopped for topping
Mexican Red Rice, for serving
Preheat oven to 450° F. Melt the butter with 2 Tbsp vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tbsp oil in the skillet and add the onion, garlic, and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 tsp 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.
Line a rimmed baking sheet with parchment and brush with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on the 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 them with the butter-oil mixture. Bake 8 to 10 minutes (keep an eye on them so that they do not burn) per side, brushing again after you flip them.
To serve, top with the sauce, more cheese, lettuce, tomato and avocado. Serve with Mexican Red Rice and the remaining refried beans.
Mexi-Sauce
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 tsp chili powder, cumin, sugar and salt
2 (4 oz) cans green chilies, drained
1 cup chicken broth
1/4 cup chopped cilantro
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low heat in a tablespoon or two of vegetable oil. Add the chili powder, cumin, sugar and salt; cook 30 seconds. Stir in the green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.