Crispy Chicken Chimichangas

April 15, 2013

255

This was AMAZING!!! The chimichangas were crispy and flavorful! Not overly spicy and completely satisfying. Everyone gobbled them up and I can’t wait for leftovers at lunch tomorrow.

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small tomato, chopped,
2 tablespoons cilantro, chopped
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
4 10-inch flour tortillas
1 cup Monterey jack cheese, shredded

Toppings:
Cilantro, chopped
Tomato, chopped
Monterey jack cheese, shredded
Lettuce, shredded
Mexi-sauce, see below

Mexi-sauce:
1/2 cup onion, chopped
2 cloves garlic, chopped
Chili powder
Cumin
Sugar
Salt
1 jalapeno, chopped
1 cup chicken broth
1/4 cup cilantro, chopped

Preheat the oven to 450. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook...
See the full directions on my site

Nutritions

Calories
578

Sodium
416mg
17% DV

Fat
39g
60% DV

Protein
29g
59% DV

Carbs
22g
7% DV

Fiber
5g
23% DV