Copycat Chi-Chi's Chimichangas Recipe | GirlCarnivore.com (2024)

Copycat Chi-Chi’s Chimichangas Recipe

• ▢ 2 tbs unsalted butter melted and cooled
• ▢ 3 tbsp vegetable oil
• ▢ 1 large onion chopped, divided (put half in a small cup for later)
• ▢ 5 cloves garlic minced, divided (put two in a small cup for later)
• ▢ 1 jalapeno pepper stemmed, seeded and diced
• ▢ 1 1/2 tsp chili powder plus 1/8 tsp for sauce
• ▢ 1/2 tsp ground cumin plus 1/4 for tsp sauce
• ▢ 1/4 tsp ground cinnamon
• ▢ 1/4 teas sugar for saus
• ▢ Salt
• ▢ 1 tomato chopped, plus more for garnish
• ▢ Fresh cilantro
• ▢ 2 1/2 cups shredded rotisserie chicken
• ▢ 1/4 cup sour cream
• ▢ 1.15 oz can refried beans
• ▢ 4 10" large flour tortillas
• ▢ 8 oz monterey jack cheese shredded, plus more for topping
• ▢ 7.5 oz can chopped green chiles drained and rinsed
• ▢ 1 cup chicken broth
• ▢ Shredded lettuce for topping
• ▢ Mexican rice for serving

• Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.

• In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
  

• Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.

• Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
  

• Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
  

• Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.
  

For the Chi-Chi's Mexi Sauce:

• Heat a medium saucepan over medium heat. Swirl 1 tbsp vegetable oil to coat the pan.

• Saute the remaining onion and garlic cloves, until soft 3 to 5 minutes.

• Add in a pinch of chili powder and the remaining cumin, sugar, and salt. Stir to coat, cooking 30 seconds, until fragrant.

• Add the green chiles, mixing to combine.

• Simmer for 2 minutes, as things start to thicken, add a splash of chicken broth and deglaze the pan, scraping up any browned bits.

• Add the remainder of the chicken broth and bring to a simmer.

• Reduce the heat to medium-low and allow to thicken 8 to 10 minutes.

• Remove from heat and add in the cilantro.

• Working in batches, when cool enough to handle, pulse in a blender until smooth.

• Reheat in a saucepan when ready to use.

• The sauce can be made a day or two ahead and stored in an airtight container if desired.
  

FoodNetwork.com

Author: Kita Roberts