Baked Chicken Chimichanga with Mexi-Sauce
Recipes Chicken Meal ideas Mexican
Description
This is the best chicken chimichanga that you will ever make at home. It is amazingly good, easy to make and is full of wonderful flavors. Serve it with Mexican rice, refried beans, and guacamole, if desired.
Ingredients
2 T. unsalted butter
4 T. vegetable oil, divided
1 white onion, chopped
3-4 cloves garlic, chopped
1 jalapeno pepper, diced, seeds removed for less heat (optional)
1 1/2 t. chili powder
1/2 t. ground cumin
1/4 t. ground cinnamon
1 t. kosher salt, or to taste
1 small tomato, chopped, + more for topping
2 T. chopped fresh cilantro
2 1/2 c. shredded rotisserie chicken
1/4 c. sour cream
15 oz. can refried beans
4 - 8 or 10 inch flour tortillas
1 c. shredded Monterey Jack cheese, + more for topping
shredded lettuce, for topping
Mexi-sauce, for topping:
1/2 c. chopped onion
2 chopped garlic cloves
vegetable oil
pinch each of chili powder, cumin, sugar, salt
2 - 4 oz. cans chopped green chilies, drained and rinsed
1 c. chicken broth
1/4 c. chopped cilantro
Directions
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Preheat oven to 450 degrees.
Melt butter with 2 T. vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 T. oil in the skillet. Add onion, garlic and jalapeno; cook until soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t. salt; toast 30 seconds. Add tomato and cilantro; cook until slightly dry, about 2 minutes. Stir in chicken and sour cream; warm through. Season to taste. Remove from heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 T. refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 c. chicken mixture and 1/4 c. cheese. Fold in the ends; roll up.
Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 - 10 minutes per side, brushing again after being flipped. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Mexi-sauce:
Saute 1/2 c. 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-oz. cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 c. chicken broth and simmer until thickened, then puree. Stir in 1/4 c. chopped cilantro.
Serves 4.