Chi Chi’s Chimichangas Recipe

• 2 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• 1 white onion (chopped)
• 3 garlic cloves (chopped)
• 1 jalapeno pepper (diced)
• 1 ½ teaspoons chili powder
• ½ teaspoon cumin
• ¼ teaspoon cinnamon
• salt
• 1 small tomato (chopped)
• 2 tablespoons chopped fresh cilantro
• 2 ½ cups shredded cooked rotisserie chicken
• ¼ cup sour cream
• 1 (15 ounce) can refried beans
• 4 (10-inch) flour tortillas
• 1 cup shredded Monterey jack cheese
• shredded lettuce
• diced tomato

Mexi-sauce-

• ½ cup chopped onion
• 2 garlic cloves (chopped)
• 1 pinch chili powder
• 1 pinch cumin
• 1 pinch sugar
• 1 pinch salt
• 2 (4 ounce) cans chopped green chiles
• 1 cup chicken broth
• ¼ cup cilantro

1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons of vegetable oil in a skillet. Transfer to the bowl and set aside. Heat the remaining 2 tablespoons of 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 teaspoon salt, cook for 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and cook until warm and well blended. Remove from heat.
2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons of refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup of 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 for 8 to 10 minutes per side, brushing again after you flip. Remove from the oven. Top with the sauce (sauce recipe below), more cheese, lettuce and tomato.
4. While the chimichangas are baking sauté ½ cup chopped onion, 2 garlic cloves in a skillet with vegetable oil. Add in a pinch of chili powder, cumin, sugar, and salt. Cook 30 seconds. Stir in two (4-ounce) cans chopped green chiles, (drained and rinsed); cook for 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree in a blender. Stir in ¼ cup of chopped cilantro.