Chi-Chi's Chimichangas

Michael and I used to enjoy eating out at a local Mexican Restaurant: The Mexico Cafe. They have the best wet burritos and chicken chimichangas that I have ever tasted! But with two special needs kids, eating out really isn't an option anymore.


So when Food Network Magazine published "Copy That : Chi-Chi's Chimichangas" I knew the recipe would be a hit!


There are a lot of steps to this recipe, but if you have everything preped and ready to go, cooking will go smoothly.


Without further adieu here is the recipe (that has been altered some):


Active: 40 min / Total 1 hour / Serves 4 (honestly it serves 3!)


2 tablespoons unsalted butter
4 tablespoons veg oil
1 small white onion, chopped
3 garlic cloved, chopped
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1  tomato (I used 2 nice Roma tomatoes), chopped
Shredded Rotisserie Chicken
1/4 cup sour cream
1 can refried beans (uncooked)
Large Flour Tortillas (10" round)
1/2 cup shredded monterey jack cheese
1/2 cup shredded mild cheddar cheese
Avacado (cut into bite size pieces)


1. Preheat oven to 450
2. Melt butter and 2 tablespoons veg oil in skillet. Transfer to a bowl
3. Heat remaining 2 tablespoons veg oil in skilled.
4. Add onion and galic. Cook until soft and clear.
5. Add in chili powder, salt, and cinnamon. Toast for 1 minute.
6. Add in tomato and cook until almost dry
7. Stir in chicken, mix well.
8. Stir in sour cream, mix well.
9. Warm the chicken and sour cream. Remove from heat.
10. Brush a rimmed cookie sheet with butter-oil mixture.
11. Spread a nice layer of refried beans down center of tortilla. Make sure you leave 2 inches on all sides.
12. Spoon in chicken mixture.
13. Top with cheese
14. fold in edges, then fold over sides.
15. Lay seam side down on baking sheet.
16. Brush top of tortilla with butter-oil.
17. Cook 10 minutes and then turn over and cook another 10 minutes.
18. Plate and top with cheese, tomato, salsa and avacado.
19. Allow to cool because the beans will be VERY HOT!
20. Serve with chips/salsa and mexican rice*


*Cook 1/2 cup of rice per person (instant white rice). Once the water has evaporated and rice is cooked, pour in salsa, stir, warm up, cover and let sit 3-4 minutes. Easy Peasy Mexican Rice.