Susanne App Delisle
I think I could make these every week. They get crispy and flaky in the oven, so good! It’s practically a no-fail recipe. It’s also very flexible. I have substituted the chicken with leftover pork and beef and use whatever cheese I have on hand. Always good.
4 Tbs vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced. Remove seeds for less heat
1 1/2 tsp chili powder
1/2 tsp cumin
1 tsp salt
1 small tomato, chopped. More if you want to top with them
2 1/2 C shredded chicken
1/4 C sour cream
1 (15 oz) can refried beans
4 – 10 inch flour tortillas
1 C shredded Monteray Jack Cheese. More if you want to top with it
- Preheat oven to 450 degrees.
- Melt butter and 2 Tbs oil and set aside
- Put remaining 2 Tbs oil in skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add spices and cook about 30 seconds. Add the tomato and cook until the mixture dries a little bit, about 2 min. Stir in the chicken and sour cream until warmed through.
- In a large rimmed pan, brush the bottom with the butter, oil mixture. Spread the refried bean mixture down the center of each tortilla, leaving a border clear around the tortilla. Top with the 1 C of the chicken mixture and 1/4 C cheese. Fold in the ends and roll up. Repeat with other tortillas.
- Place the chimichanga’s seam side down on oiled baking sheet. Brush tops with oil, butter mixture that you seat aside earlier. Bake 8-10 minutes per side. Make sure to brush with butter, oil mix when you flip.
- Top with sour cream, guacamole, cheese, lettuce, tomatoes, or whatever works for you.