Chimichanga

 This reminds me of the chimichangas from Chi-Chi's.

CHIMICHANGA

(makes 4)

Chimichanga Ingredients:

*2 tablespoons butter, melted and cooled

*2 tablespoon vegetable oil

*1 small yellow onion

* 3 garlic cloves, minced

*1 jalapeño pepper, deseeded and diced

*3/4 teaspoon ground cumin

*1 1/2 teaspoons chili powder

*1/4 teaspoon ground cinnamon

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*3 cups shredded boneless, skinless chicken (I use thighs and breasts)

*1 (15 ounce) can refried beans

*4 (10 inch) flour tortillas (I like to make my own)

*2 cups Monterey jack cheese, shredded

*1 medium, tomato, chopped (optional)

*1/4 cup sour cream (optional)

*1 cup Shredded lettuce (optional)

Sauce Ingredients:

*1 tablespoon vegetable oil

*1 small yellow onion, chopped small

*3 garlic cloves, minced

*1/8 teaspoon chili powder 

1/4 teaspoon ground cumin

*1/4 teaspoon sugar

*1/8 teaspoon salt

*1 (7.5 ounce) can chopped green chilies, drained and rinsed

*1 cup chicken stock 

*1/4-1/2 cup Fresh cilantro

Chimichanga Directions: 

~Preheat oven to 400 degrees.

~Spray an 8x10 inch baking dish with cooking spray.

~In a large skillet, put vegetable oil and cook over medium high heat.

~Once vegetable oil is hot, add onion, garlic, and jalapeño pepper.  Cook until veggies are just softened (do not over cook) 2-3 minutes.

~Stir in cumin, chili powder, cinnamon, salt and pepper.

~Cook for 20-10 seconds, stirring continuously .

~Remove from stove.

~In a large bowl, mix chicken and 1 cup cheese together. 

~Lay tortillas out on a clean surface.

~Spread refried beans over the tortillas, leaving a 2 inch border around the edges of the tortilla.

~Sprinkle the chicken cheese mixture over the beans.

~Fold the short ends of the tortillas over the bean chicken cheese mixture.

~Roll tortilla up on the long sides.

~Place the  chimichangas seam side down in the pan.

~Brush the tops of the tortillas with melted butter.

~Bake for 10 minutes.

~Flip chimichangas and brush with butter.

~Sprinkle 1 cup cheese over top of the chimichangas.

~Bake for another 10 minutes.

Sauce Directions: (make while chimichangas are baking or earlier)

~Heat up vegetable oil in a  medium saucepan,  over medium heat.

~Sauté  the onion for 2 minutes.

~Add garlic and sauté for another 2 to 3 minutes.

~Stir in chili powder, cumin, sugar, and salt.

~Cook for 20-30 seconds, stirring continuously.

~Add green chiles and stir.

~Simmer for 2 minutes.

~Add 1/4 cup chicken stock and deglazed the pan (scrape bottom of pan to remove brown bits).

~Add the rest of the chicken stock.

~Simmer for 8-10 minutes, our until sauce thickens.  

~Add cilantro.

~Using a blender or and immersible blender, pulse until sauce is smooth.

~Plate chimichanga, pour sauce over them.

~Add lettuce, tomato and sour cream if desired.