Categories: Main Dish

Ingredients

• 2 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, diced (remove seeds for less heat) (i used homemade canned peppers)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 (1/2 of 1/4) teaspoon ground cinnamon (very little or too strong)
• Kosher salt
• 1 small tomato, chopped, plus more for topping-can replace with 1 can of diced tomatoes with cilantro and chiles or tommy-toe tomatoes diced
• 2 tablespoons chopped fresh cilantro
• 2 1/2 cups shredded rotisserie chicken or 3 chicken breast cooked with garlic and spices diced
• 1/4 cup sour cream
• 1 15-ounce can refried beans
• 4 10-inch flour tortillas
• 1 cup shredded cheese, plus more for topping
• Mexi-sauce, for topping (see below)
• Shredded lettuce, for topping
• Mexican rice, for serving
• Make Chi-Chi's Mexi-sauce:
• 1/2 cup chopped onion
• 2 chopped garlic clovesh
• 1 tablespoon vegetable oil
• a pinch each of chili powder, cumin, sugar and salt
• two 4-ounce cans chopped green chiles (drained and rinsed)
• 1 cup chicken broth
• 1/4 cup chopped cilantro
• Mexican Rice
• 1 cup uncooked rice (or long-grained rice)
• 2 cloves garlic, minced
• 2 cups cold water
• 1/2 onion
• 1 tablespoon chicken bouillon
• 1/4 cup tomato sauce
• Roma tomato, chopped into 8 pieces-optional
• 1 teaspoon cumin powder (or seeds crushed into powder)
• 1 chili pepper, sliced lengthwise-optional
• 1 tablespoon olive oil
• Salt to taste

Directions

1. 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 jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1/2 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.

2. 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.

3. 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.

4. 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 chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

5. Meican Rice: ut the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

6. Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

7. Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

8. do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning). Serves 4.

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