Step 1

Preheat the oven to 450 degrees F.

Step 2

Melt 2 Tablespoons butter with 2 Tablespoons vegetable oil in a skillet; Once melted, transfer to a bowl and set aside.

Step 3

Heat 2 tablespoons oil in a large skillet over medium-high heat.

Step 4

Add the onion, garlic and jalapeno and cook until soft, about 3 minutes.

Step 5

Add seasonings: chili powder, cumin, coriander, paprika and salt; cook 30 seconds.

Step 6

Add the tomato sauce and cilantro to the mixture and cook for 2-3 minutes until bubbling.

Step 7

Stir in the sour cream and chicken, and keep cooking until everything is warmed through.

Step 8

Remove from heat and set aside.

Step 9

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

Step 10

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.

Step 11

Fold in the ends and roll up.

Step 12

Put the chimichangas seam-side down on the baking sheet.

Step 13

Just before baking brush with the butter-oil mixture.

Step 14

Bake 8 to 10 minute, then remove from oven, flip the chimichangas over and brush them with the oil and butter mixture again.

Step 15

Bake another 8-10 minutes until crispy.

Step 16

Remove from oven and top with cheese, lettuce and tomato.

Step 17

Serve with rice and beans. Garnish with fresh cilantro.