Chi Chi's Chimichangas

Holy deliciousness, Batman!  These are amazing!  I never thought I'd come close to tasting Chi Chi's food again.  And in reality, its been like 20 years since Chi Chi's went out of business, so I don't really remember what their food tasted like, but I have some very fond memories of good friends, family and great Mexican food.

This recipe didn't disappoint in the great Mexican food category.  My family devoured these. I have to make a triple batch just to satisfy them.  My 16 year old son, Colton, ate 5 of them.  And they aren't small.  At all.  This is one of the recipes my family requests most.  Don't be intimidated by the long ingredient list.  These come together in about 30 minutes, so they are quick enough for a weeknight meal.


Chi Chi's Chimichangas
Serves 4

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 yellow onion, chopped
3 cloves garlic, minced
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
sea or kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
1/4 cup sour cream, plus more for serving
1 (15-ounce) can refried beans
4 (10-inch) flour tortillas
1 cup shredded Monterrey jack cheese, plus more for topping
Mexi-sauce, for topping (recipe below)
Shredded lettuce, for topping
Mexican rice, for serving


Mexi Sauce

1/2 cup onion, chopped
2 garlic cloves, minced
pinch of each: chili powder, cumin, sugar and salt
2 (4 ounce) cans green chilies, drained and rinsed
1 cup chicken broth


 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 and add the onion, garlic and jalapeno, cook over medium-low heat until soft. 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 the heat.


Brush a rimmed baking sheet with some of the butter-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-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.


Make Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.


Adapted from:  Food Network