1 15-ouncecan refried beans or 2 cups of homemade refried beans(recipe here)
10 10-inchflour tortillas
2cupshredded Monterrey jack cheese, divided
Shredded lettuce, for topping
Green Chili sauce ingredients:
2 4-ouncecans green chilies; drained and rinsed
1/4cupfresh cilantro, rough chopped
Preheat the oven to 450° F. Melt the butter in a 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 an additional 2 minutes. Stir in the chicken and 1/4 cup of sour cream and warm through. Remove from the heat.
Spray a rimmed baking sheet with non-stick cooking spray. 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 the tops with melted butter. Bake 10 to 15 minutes. Top with the green chili sauce, taco sauce, cheese, lettuce and tomato and a dollop of sour cream. Serve with Mexican Style rice (recipe here) and beans.
Green chili Sauce:
Saute the onion and garlic in a skillet with vegetable oil. Add the chili powder, cumin, sugar and salt; let cook 30 seconds. Next stir in the chopped green chiles and cook another 2 minutes. Add 1 cup chicken broth and simmer until thickened. Carefully pour into a blender and puree the sauce. Lastly, stir in the chopped cilantro.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.