Almost Famous Chimichangas - cooking recipe

Ingredients

For the Chimichangas
2 tablespoons unsalted butter
4 tablespoons canola oil
1 white onion, chopped
3 garlic cloves, chopped
1 jalapeno pepper, diced-remove seeds if you want it more mild
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
kosher salt
1 small tomatoes, chopped plus more for topping
2 tablespoons fresh cilantro, chopped
2 1/2 cups rotisserie chicken, shredded
1/4 cup sour cream
40 inches flour tortillas
1 (15 ounce) can refried beans
1 cup monterey jack cheese, shredded plus more for topping
shredded lettuce, for topping
For Mexi Sauce
1/2 cup chopped onion
2 garlic cloves, minced
1 pinch chili powder
1 pinch ground cumin
1 pinch sugar
1 pinch salt
8 ounces green chilies, canned chopped
1 cup chicken broth
1/4 cup cilantro

Preparation

To Make Mexi-Sauce:
Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
To Make Chimichangas:
Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2\" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.