Almost Famous Chimichangas |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce. Ingredients:
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 tomato, 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 |
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:
1. To Make Mexi-Sauce:.
2. 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.
3. To Make Chimichangas:.
4. 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.
5. 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.
6. 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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