BAKED CHICKEN CHIMICHANGAS WITH SAUCE

Baked Chicken Chimichangas with Sauce image

Great way to stretch a buck. You can feed 4 people for the price of one with this dinner. I love Chimi's but hate frying. Why fry and add a lot of grease when you can bake it and get the same crunch without all of the calories? Another trick with this dinner is to use low fat or no fat refried beans and sour cream. Many of...

Provided by Barbara Kavorkian

Categories Chicken

Time 1h15m

Number Of Ingredients 27

Ingredients

2 1/2 c shredded chicken
2 Tbsp unsalted butter
4 Tbsp vegetable oil
1 1/2 tsp chili powder
kosher salt
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 jalapeno pepper, diced (seeds removed)
1 small diced yellow onion
3 clove garlic minced
1 small 1 small tomato, chopped, plus more for topping
2 Tbsp chopped fresh cilantro (fresh is best, but you can use 2 tsp dried)
1/4 c sour cream
1 c refried beans (15oz)
4 (10 in) flour tortilas
1 c shredded monterey jack cheese
sauce for topping
lettuce
rice for serving
SAUCE
1/2 c onion, chopped
2 clove minced garlic
1 pinch each of chile powder, cumin, sugar and salt
1-2 can(s) 4 oz each of green chilis, drained, rinsed and chopped
1 c chicken broth
1/4 c fresh chopped cilantro
dash(es) pepper to taste change/ addition

Steps:

1. Preheat the oven to 450°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 and add the onion, garlic and jalapeno, cook over medium-low heat 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 heat.
2. 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.
3. 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 and sour cream if you wish. Serve with rice and the remaining beans.
4. For Sauce, saute 1/2 cup chopped onion and 2 minced garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar, pepper and salt; cook 30 seconds. Stir in chopped green chiles and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, pull from heat and puree in pot with immersion blender, or let cool and place into regular blender before you puree, then reheat after. Stir in 1/4 cup chopped cilantro.