Thursday, October 28, 2010
I made these chimichangas a few weeks ago and they were a hit. My husband has requested them pretty much every night since then. The outside gets nice and crunchy, but not too greasy, and the filling is delicious. Both times I made them I tried a salsa verde recipe, neither were fabulous, so I won't post one until I find the right one. But if you have a recipe you love use that one or you can buy some at the store.
Oven Baked Chimichangas
adapted from Food Network Magazine
2 Tbsp butter
4 Tbsp vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cinnamon
1 small tomato, chopped, plus more for topping
2 tbsp 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 (I used the large tortillas)
1 cup shredded cheddar cheese
salsa verde sauce, for topping
shredded lettuce, for topping
1. Preheat the oven to 450 degrees. Melt the butter with 2 Tbsp vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tbsp oil in the skillet. Add the onion and garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 tsp salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tbsp 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. Fold in the ends and roll up.
3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato.