Copycat Chi-Chi’s Chimichangas Recipe

• Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
• In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
  
• Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
• Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
  
• Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
  
• Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.
  

For the Chi-Chi's Mexi Sauce:

• Heat a medium saucepan over medium heat. Swirl 1 tbsp vegetable oil to coat the pan.
• Saute the remaining onion and garlic cloves, until soft 3 to 5 minutes.
• Add in a pinch of chili powder and the remaining cumin, sugar, and salt. Stir to coat, cooking 30 seconds, until fragrant.
• Add the green chiles, mixing to combine.
• Simmer for 2 minutes, as things start to thicken, add a splash of chicken broth and deglaze the pan, scraping up any browned bits.
• Add the remainder of the chicken broth and bring to a simmer.
• Reduce the heat to medium-low and allow to thicken 8 to 10 minutes.
• Remove from heat and add in the cilantro.
• Working in batches, when cool enough to handle, pulse in a blender until smooth.
• Reheat in a saucepan when ready to use.
• The sauce can be made a day or two ahead and stored in an airtight container if desired.