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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