Chi-Chi’s Chimichangas

On nights like that you need something quick and ready to whip together 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. 


- Unsalted butter - Vegetable oil - Onion - Garlic - Jalapeno pepper - Chili powder - Cumin - Cinnamon - Sugar - Salt - Tomato - Cilantro


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.

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