Chi-Chi's Chicken Chimichangas

2 tablespoons unsalted butter

4 tablespoons vegetable oil

1 yellow onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced (remove seeds for less heat)

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

sea or kosher salt

1 small tomato, chopped, plus more for topping

2 tablespoons chopped fresh cilantro

2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces

1/4 cup sour cream, plus more for serving

1 (15-ounce) can refried beans

4 (10-inch) flour tortillas

1 cup shredded Monterrey jack cheese, plus more for topping

Mexi-sauce, for topping (recipe below)

Shredded lettuce, for topping

Mexican rice, for serving



Chi-Chi's Mexi-sauce:



1/2 cup onion, chopped

2 garlic cloves, minced

pinch of each: chile powder, cumin, sugar and salt

2 (4 ounce) cans green chiles, drained and rinsed

1 cup chicken broth



Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet and add the onion, garlic and jalapeno, cook over medium-low heat until soft. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. 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.

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. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Mexi-sauce: Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet over medium-low with heat in a tablespoon or two of vegetable/olive oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles and cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.