Chicken Chimichangas

Name: Chicken Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 tablespoons vegetable oil; 1 small white onion (chopped); 3 cloves garlic (minced); 1 jalapeno pepper (minced); 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon salt; 1/8 teaspoon cinnamon; 1 small roma tomato (chopped); 2 tablespoons chopped cilantro; 2 1/2 cups shredded chicken; 1/4 cup sour cream; 1/2 cup refried beans; 4 10-inch flour tortillas; 1 cup shredded monterey jack cheese; 2 tablespoons melted butter; 1/2 cup salsa verde; 1/2 cup pico de gallo

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www.bunsinmyoven.com

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 60 minutes

Servings: 4

cinco de mayo

Instructions

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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.

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