It’s a busy weeknight kickin recipe kitchen rush and I am so not doing the dishes kind of night. (right, go read that again, but faster and put a little hip into it). And on nights like that you need something quick and ready to whip ttogether or if you have a little more time, a recipe you can tweak to suite your own fine culinary needs. This one fits that bill. Spice it up for your own signature flavors, slow it down and roast your own chicken, or just shred a grab and go rrotisseriefrom the market and get on with whatever else is filling up the agenda. Tonight’s kicking recipe is a Copycat Chi-Chi’s Chimichangas Recipe.
Bring on the salsa.
- 2 tbs unsalted butter melted and cooled
- 3 the vegetable oil
- 1 large onion chopped, divided (put half in a small cup for later)
- 5 cloves garlic minced, divided (put two in a small cup for later)
- 1 jalapeno pepper stemmed, seeded and diced
- 1 1/2 teas chili powder plus 1/8 for sauce
- 1/2 teas ground cumin plus 1/4 for sauce
- 1/4 teas ground cinnamon
- 1/4 teas sugar for sauce
- 1 to mato chopped, plus more for garnish
- Fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1.15 oz can refried beans
- 4 10 " flour tortillas
- 8 oz monterey jack cheese shredded, plus more for topping
- 7.5 oz can chopped green chiles drained and rinsed
- 1 cup chicken broth
- Shredded lettuce for topping
- Mexican rice for serving
Preheat the oven to 450 degrees F. Prep a 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.
To make the Chi-Chi's Mexi Sauce: In a medium saucepan over medium heat, allow 1 tbs vegetable oil to warm. Saute remaining onion and 2 gloves garlic for 3 to 4 minutes. Add a pinch of chili powder, 1/4 teas cumin, sugar, and salt. Cook, stirring, 30 seconds longer. Add the green chiles and stir. Cook 2 minutes. Lastly, add the chicken broth, bring to a simmer, and then reduce heat and cook until thickened, 8 to 10 minutes. Toss in a handful of cilantro.
Remove from heat and carefully transfer to a blended. Pulse to smooth.