This is a spot on copy-cat recipe of our favorite dish from everyone's guilty tex-mex go-to, Chi-Chi's. Sadly, they aren't around my neck of the woods anymore, so I make these Copycat Chi-Chi's Chimichanga's in my own kitchen whenever a craving hits!
1large onionchopped, divided (put half in a small cup for later)
5clovesgarlicminced, divided (put two in a small cup for later)
1jalapeno pepperstemmed, seeded and diced
1 1/2tspchili powderplus 1/8 tsp for sauce
1/2tsp ground cuminplus 1/4 for tsp sauce
1/4tspground cinnamon
1/4teas sugarfor saus
Salt
1 tomatochopped, plus more for garnish
Fresh cilantro
2 1/2cupsshredded rotisserie chicken
1/4cupsour cream
1.15ozcan refried beans
4 10" large flour tortillas
8ozmonterey jack cheeseshredded, plus more for topping
7.5ozcan chopped green chilesdrained and rinsed
1cupchicken broth
Shredded lettucefor topping
Mexican ricefor serving
Instructions
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.