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Here's everything you need for these amazing chimichangas. You need just 30 minutes of prep time and 30 minutes of cooking time for this recipe that makes four servings.

Let's Get Started… 

Ingredients To Gather:

• 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)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 small tomato, chopped, plus more for topping
• 2 tablespoons chopped fresh cilantro
• 2 1/2 cups shredded rotisserie chicken
• 1/4 cup sour cream
• 1 15 -ounce can refried beans
• 4 10 -inch flour tortillas
• 1 cup shredded monterey jack cheese, plus more for topping
• Shredded lettuce, for topping
• Mexican rice, for serving

Directions To Follow: 

Start by preheating your oven to 450 degrees Fahrenheit, and then heating the butter and 2 tbsp. of vegetable oil on the stove before pouring it into a bowl. Heat another 2 tbsp. in a skillet the onion, garlic and jalapeno. Cook about 3 minutes or until the mixture is soft.  Next, add the chili powder, cumin, cinnamon and 1 tsp. salt to this and then toast for 30 seconds. Then, add the tomato and the cilantro and cook them for about 2 minutes or until they dry slightly. After this, add the sour cream and the chicken and cook until it's warm all the way through and then remove from the heat. After this, use some of the butter and oil you heated earlier to coat a rimmed baking sheet.

Take 2 tbsp. of the refried beans and spread them down the center of the tortillas so that there's a 2-inch border on each end. Take 1 cup of the chicken mixture and 1/4 cup cheese and place on top of the beans. Fold the ends of the tortillas and then roll them up.

Now you're ready to make the Chi-Chi's Mexi sauce. To do this, start by sauteeing 1/2 cup chopped onion and 2 chopped garlic cloves and then adding a pinch of each of the following: chili powder, cumin, sugar and salt. Cook for 30 seconds and then add two 4-ounce cans chopped green chiles that have been drained and rinsed, stir, and then cook for 2 minutes. Add 1 cup of chicken broth and simmer it until it thickens, and then puree it. Add 1/4 cup chopped cilantro, stir to blend it with the rest of the sauce, and you're done.

Finished!

This chimichanga recipe sounds almost too good to be true! We really love the special Mexi-sauce, because face it, every type of Mexican dish tastes even better with the right sauce. What about you? Do you have a special secret for preparing delicious chimichangas?

Happy Baking!

Article Source: Food Network

Photo Source: Chimichanga Mexican Grill