Step 1

Preheat oven to 450 degrees.

Step 2

Heat the oil in a large, heavy bottomed skillet. Add the onions, garlic, and jalapeno and cook until onions are soft, about 5 minutes.

Step 3

Add the chili powder, cumin, salt, and cinnamon and stir to combine. Cook 30 seconds.

Step 4

Add the tomato and cilantro and cook for 2 minutes.

Step 5

Stir in the chicken and sour cream. Remove from heat.

Step 6

Lay one tortilla on a flat surface and spread with a thin layer of refried beans. Top with 1/4 of the chicken mixture and 1/4 of the cheese.

Step 7

Fold in the edges of the tortilla and roll up tightly. Repeat with remaining tortillas.

Step 8

Place tortillas on a rimmed baking sheet and brush with the melted butter.

Step 9

Bake for 10 minutes, flip, and bake for 10 more minutes.

Step 10

Top each chimichanga with salsa verde and pico de gallo before serving.