Chimichanga's

• I ~heart~ my food network mag. I am sure that those of you who read my blog often are used to hearing that. My hubbs and I were looking for a real mexican dinner, and this was it! Every bite of this meal was packed with flavor.
  
  Chimichangas
  Printable Version
  
  
  2 tablespoons unsalted butter
  4 tablespoons vegetable oil   
  1 white onion, chopped
  3 cloves garlic, chopped
  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
  salt
  1 small tomato, chopped, plus more for topping
  2 tablespoons chopped fresh cilantro
  2 1/2 cups shredded chicken
  1/4 cup sour cream
  1 15-ounce can refried beans
  4 10-inch flour tortillas
  1 cup shredded monterey jack cheese, plus more for topping
  shredded lettuce, for topping
  
  Mexi-sauce
  ½ cup chopped onion
  2 chopped garlic cloves
  chili powder
  cumin
  sugar
  salt
  8 ounces chopped green chilies, drained
  1 cup chicken broth
  ¼ cup chopped cilantro
  Shredded lettuce, for topping
  Mexican rice, for serving
  
  Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. 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 heat.
  
  Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  
  Make Chi-Chi's Mexi-sauce:
  Saute onion and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir two cans chopped green chilies, cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro. Top chimichangas with Mexi-sauce.
  Serves 4.