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Chimichangas Recipe

   
 

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     Chimichangas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 Tbsp butter
4 Tbsp EVOO
1 onion, chopped
3 cloves garlic, chopped
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 small tomato, chopped, plus more for topping
2 tablespoons fresh chopped cilantro
 
2 1/2 cups shredded chicken, cooked
1/4 cup sour cream
1 15 ounce can refried beans
4 10 inch flour tortillas
1 cup shredded monterey jack cheese
rice, for serving
salt and pepper

Instructions
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet, transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion and garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt, toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
Brush a rimmed baking sheet with some of the butter and oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2 inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
Put the chimichangas seam side down on the baking sheet, brush with the butter and oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.


Originally Submitted
8/4/2013





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