I had actually intended to make enchiladas this weekend, but Michelle thought she might like to have chimichangas instead. In reality, I was going to take as many shortcuts as possible whatever I was cooking because I had bought a rotisserie chicken to use for something, even if it was just rotisserie chicken for dinner. I got this recipe from Food Network, though I did alter it slightly to fit our family wants from the meal. Since I don’t eat cheese, I eliminated the cheese from the ones I made for myself. Also, Michelle and Sean would not go for the green chile sauce in the recipe, so though I included it in this recipe, I didn’t actually make it myself.
2 tablespoons butter
4 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (you can take the seeds out if you want less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese, plus more for topping
Shredded lettuce, for topping
Mexican rice, for serving
Green chile sauce, for topping (see recipe)
Green Chile Sauce:
1/2 cup chopped onion
2 garlic cloves, chopped
1 tablespoon vegetable oil
Pinch chili powder
Pinch granulated sugar
Pinch Kosher salt
2 4-ounce cans chopped green chiles, drained and rinsed
1 cup chicken broth
1/4 cup chopped fresh cilantro
Preheat the oven to 450 degrees. Melt the butter with 2 tablespoons of the vegetable oil in a skillet; transfer the butter mixture to a bowl. Heat the remaining 2 tablespoons of vegetable oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon of kosher salt.; toast the spices for about 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the rotisserie chicken and sour cream and warm through. Remove the skillet from the heat.
Brush a rimmed baking sheet with some of the reserved butter-oil mixture. Spread 2 tablespoons of refried beans down the center of each flour tortilla, leaving a 2-inch border on both ends. Top the beans with 1 cup of the chicken mixture and 1/4 cup of cheese. Fold in the ends and roll up the tortilla.
Put the chimichangas seam-side down on the baking sheet; brush the chimichangas with the butter-oil mixture. Bake for 8 to 10 minutes per side, brushing the chimichangas again after you flip them. Top with the green sauce, more cheese, lettuce and tomato. Serve with the Mexican rice and any leftover refried beans.
For the Green Chile Sauce: Saute the onions and chopped garlic cloves in a skillet with the vegetable oil. Add a pinch of chili powder, cumin, sugar and kosher salt; cook for 30 seconds. Stir in the two cans of drained, rinsed and chopped green chiles; cook for 2 minutes. Add the chicken broth and simmer until the sauce thickens, then puree the sauce in a blender or with a stick blender. Stir in the chopped cilantro and serve over the chimichangas.
Not only was this recipe very easy to make at the very last minute (made easier by the rotisserie chicken), it tasted great. The blend of spices with the chicken really was very nice. Personally, I think it would have been even better with the green chile sauce and plan to make it next time around. Of course, you could easily make your own chicken by simply sauteing a couple of boneless chicken breasts or baking them in the oven and use the chicken meat that way.
That’s all I have for today. Check back next time for some more recipes. I made a couple of homemade snacks yesterday that I will post recipes for and am planning on a nice vegetable chowder for dinner tonight that I will post this week as well. Until next time, enjoy the rest of your day and enjoy your meal!