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home > recipes > meat > chi chi's-style chimichangas
from NY, US 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 refried 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 Mexi Sauce 1/2 cup onion, chopped 2 garlic cloves, minced pinch of each: chili powder, cumin, sugar and salt 2 (4 ounce) cans green chilies, drained and rinsed 1 cup chicken broth 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 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. 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 Mexi-sauce: Sauté 1/2 cup chopped onion and 2 chopped 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 and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro. Yield: 4 servings.

Chi Chi's-style Chimichangas


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list all recipes by BUTTERFLYDOG (1134)


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keyword: chi's
keyword: style
keyword: chimichangas
recipes for meat
recipes by butterflydog
Email Address:
(posted March 6, 2012)

from NY, US

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 refried
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

Mexi
Sauce
1/2 cup
onion, chopped
2
garlic cloves, minced
pinch of each: chili powder, cumin, sugar and salt
2 (4 ounce) cans
green chilies, drained and rinsed
1 cup
chicken broth

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 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.

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 Mexi-
sauce: Sauté 1/2 cup chopped onion and 2 chopped 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 and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chilies and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Yield: 4 servings.



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