Chi-Chi's Chicken Chimichangas with Mexi-sauce
INGREDIENTS
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2 tablespoons unsalted butter
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4 tablespoons vegetable oil
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1 yellow onion, chopped
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3 cloves garlic, minced
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1 jalapeno pepper, diced (remove seeds for less heat)
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1 1/2 teaspoons chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon ground cinnamon
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sea or kosher salt
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1 small tomato, chopped, plus more for topping
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2 tablespoons chopped fresh cilantro
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2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces
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1/4 cup sour cream, plus more for serving
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1 (15-ounce) can refried beans
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4 (10-inch) flour tortillas
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1 cup shredded Monterrey jack cheese, plus more for topping
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Mexi-sauce, for topping (recipe below)
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Shredded lettuce, for topping
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Mexican rice, for serving
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Chi-Chi's Mexi-sauce:
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1/2 cup onion, chopped
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2 garlic cloves, minced
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pinch of each: chile powder, cumin, sugar and salt
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2 (4 ounce) cans green chiles, drained and rinsed
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1 cup chicken broth
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