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- 2 Tbsp. unsalted butter
- 4 Tbsp. vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, seeded and diced
- 1 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 Tbsp. chopped fresh cilantro
- 2 cooked boneless, skinless chicken breasts or 2 cups cooked rotisserie chicken
- 1 15-ounce can refried beans
- 4-6 10-inch flour tortillas
- 1 cup shredded Monterey jack cheese, plus more for topping
Green chile sauce, for topping
- 1/2 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 Tbsp. canola oil
- pinch each of chili powder, cumin, sugar and salt
- 2 – 4 oz. cans diced green chiles
- 1 cup chicken broth
- 1/4 cup chopped fresh cilantro
- Shredded lettuce
- Mexican rice
- sour cream
- refried beans
1. Preheat the oven to 450 degrees F.
2. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a small bowl and set aside.
3. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
4. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.
5. Add the tomato and cilantro and cook until slightly dry, about 2 minutes.
6. Stir in the chicken and warm through. Remove from the heat.
7. Brush a rimmed baking sheet with some of the butter-oil mixture.
8. 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.
9. 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.
10. Make the green chile 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 chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a food processor or blender. Stir in 1/4 cup chopped cilantro.
11. When chimichangas are done baking - top with the sauce, more cheese, lettuce and salsa. Serve with rice and the remaining beans.
Source: The Food Network Magazine