1 cup monterrey jack cheese shredded plus more for topping
15 ounce refried beans canned
4 servings mexican rice for serving
2.5 cups rotisserie chicken cut shredded
0.3 cup cup heavy whipping cream sour
1 small tomatoes plus more for topping chopped
2 tablespoons butter unsalted
4 tablespoons vegetable oil
1 onion white chopped
Equipment
bowl
frying pan
baking sheet
oven
Directions
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.
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil.
Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes.
Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.
