Chicken Chimichangas

The first words out of hubby's mouth was "This is the bomb!" Obviously he was a fan. I definitely thought they were good. The only change that I would make is making the filling a little saucier. I added some more sour cream, but next time I think I would add some juice from the tomatoes and maybe chicken stock. I would then let it simmer for a few minutes.

Photo Credit to Food Network

Chicken Chimichangas

adapted from Food Network

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients 

2 TBS unsalted butter 

4 TBS vegetable oil 

1/2 cup shopped white onion

3 cloves garlic, chopped 

1 jalapeno pepper, diced (remove seeds for less heat) 

1 1/2 tsp chili powder 

1/2 tsp ground cumin 

1/4 tsp ground cinnamon 

Kosher salt

14 oz can of petite diced tomatoes, undrained

2 TBS chopped fresh cilantro 

2 1/2 cups shredded chicken 

1/4 cup sour cream 

15 oz can fat-free refried beans 

4 Burrito (10-inch) flour tortillas 

1 cup shredded monterey jack cheese, plus more for topping 

Shredded lettuce, for topping 

Mexi-sauce:

1/2 cup chopped onion

2 cloves garlic, chopped

2 - 4 oz cans of chopped green chiles

1 cup chicken broth

1/4 cup chopped cilantro

Pinch of chili powder, cumin, salt and sugar

Directions

Preheat the oven to 450. 

Melt the butter with 2 TBS vegetable oil in a small bowl in the microwave. Heat the remaining 2 TBS oil in the skillet. Add the onion and jalapeno and cook until soft, about 3 minutes. Add the garlic, chili powder, cumin, cinnamon and 1 teaspoon salt; cook about 30 seconds. Add 1/2 of the can of tomatoes and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Spray a rimmed baking sheet (jelly pan) with cooking spray. Spread 2 TBS of refried beans on each tortilla. Top with 1 cup of chicken and 1/4 cup cheese. Fold in the ends and roll up.

Place the chimichanga seam side down on the baking sheet. Brush with butter-oil mixture. Bake for 8-10 minutes on each side, brushing after you flip. Top with sauce, cheese, lettuce and tomato.

To make the sauce, saute onion and garlic in 1 TBS vegetable oil. Add the spices and cook 30 seconds. Drain and rinse green chiles. Stir in and cook 2 minutes. Add chicken broth and simmer until thickened. Puree and then add cilantro. 

Enjoy!