Baked Chicken Chimichangas
12" dutch oven
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 re fried 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
Heat 2 tablespoons oil in a dutch oven over a full spread of coals and add the onion, garlic and jalapeno, cook over 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 pot and set aside.
On each tortilla, spread 2 tablespoons re fried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
Put the chimichangas seam-side down in the dutch oven. Melt 2 Tbs. of butter and 2 Tbs. oil together and brush over the top of each chimi. Bake 8 to 10 minutes per side, brushing again after you flip them over. Top with the Mexi-sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
1/2 cup onion, chopped2 garlic cloves, minced
pinch of each: chili powder, cumin, sugar and salt
2 (4 ounce) cans green chiles, drained and rinsed
1 cup chicken broth
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a 10" dutch oven over a full spread of coals 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 chiles and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro. Serve over chimichangas.
The Finished Product
My entire family loved these. I was surprised by how easy they were. I made the chicken and the Mexi-sauce earlier in the day to avoid the rain and then put them together later. The tortillas I used were pretty thick so they didn't crisp up as much as I would have liked, but they were still delicious. Be sure to use thin tortillas. These are going into our regular meal rotation. Grade A.