CHICKEN CHIMICHANGAS

Ingredients

• 2 Tbsp. unsalted butter
• 4 Tbsp. vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, seeded and diced 
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• Kosher salt
• 1 small tomato, chopped, plus more for topping
• 2 Tbsp. chopped fresh cilantro
• 2 cooked boneless, skinless chicken breasts or 2 cups cooked rotisserie chicken 
• 1 15-ounce can refried beans
• 4-6 10-inch flour tortillas
• 1 cup shredded Monterey jack cheese, plus more for topping

Green chile sauce, for topping

• 1/2 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 Tbsp. canola oil
• pinch each of chili powder, cumin, sugar and salt
• 2 – 4 oz. cans diced green chiles
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro

for serving

• Shredded lettuce
• salsa
• Mexican rice
• sour cream
• refried beans

Directions
1. Preheat the oven to 450 degrees F.
2. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a small bowl and set aside.
3. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.
4. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.
5.  Add the tomato and cilantro and cook until slightly dry, about 2 minutes.
6. Stir in the chicken and warm through. Remove from the heat.
7. Brush a rimmed baking sheet with some of the butter-oil mixture.
8. 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.
9. 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.
10. Make the green chile sauce:  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 in a food processor or blender. Stir in 1/4 cup chopped cilantro.
11. When chimichangas are done baking - top with the sauce, more cheese, lettuce and salsa. Serve with rice and the remaining beans.
Source: The Food Network Magazine