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Almost-Famous Chimichangas

It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi’s, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret “zesty Mexi-sauce.” We’ve seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
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Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3650.6 kcal

Equipment

  • 1 Large Skillet For cooking the filling
  • 1 Rimmed Baking Sheet For baking the chimichangas
  • 1 Small Mixing Bowl For the butter-oil mixture
  • 1 Pastry Brush For evenly coating chimichangas
  • 1 Tongs or Spatula For flipping chimichangas during baking

Ingredients
  

Main

  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion chopped
  • 3 cloves garlic chopped
  • 1 jalapeno pepper diced (remove seeds for less heat)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato chopped, plus more for topping
  • 2 tablespoons 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
  • 1 cup shredded Monterey Jack cheese plus more for topping
  • Mexi-sauce for topping (recipe follows)
  • Shredded lettuce for topping
  • Mexican rice for serving
  • 1/2 cup chopped onion
  • 2 chopped garlic cloves
  • 2 4- ounce cans chopped green chiles drained and rinsed
  • 1 cup chicken broth
  • 1/4 cup chopped cilantro

Instructions
 

  • Preheat the oven to 450 degrees F. 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 until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon 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.
  • Brush a rimmed baking sheet with some of the butter-oil mixture. 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. Fold in the ends and roll up.
  • 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. Serve with rice and the remaining beans.

Notes

Toasting the dry spices briefly before adding wet ingredients is crucial; it awakens their flavor and deepens the overall profile of the chicken filling. For a richer flavor, consider using homemade refried beans. While the recipe calls for baking, traditional chimichangas are deep-fried; for a crisper, more authentic texture, you could opt for deep-frying at 350°F (175°C) until golden, though baking is a healthier alternative. The "Mexi-sauce" is key to replicating the Chi-Chi's signature flavor, so ensure it's prepared well. Serve immediately to enjoy the crisp exterior and warm, flavorful filling. Adjust jalapeno seeds to control heat level.