Name: Baked Chimichangas with Chile Verde Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10 servings
Ingredients: non-stick cooking spray; 2 tablespoons unsalted butter; 1 onion (, diced); 3 cloves garlic (, minced); 1 jalapeno pepper (, seeded and diced); 1 1/2 tsp chili powder; 1/2 tsp ground cumin; Kosher salt; 2 small tomato (, seeded and diced, divided); 2 1/2 cups shredded leftover or rotisserie chicken; 3 tbsp chopped fresh cilantro (, divided); 3/4 cup sour cream (, divided); 1 15- ounce can refried beans or 2 cups of homemade refried beans ((recipe here)); 10 10- inch flour tortillas; 2 cup shredded Monterrey jack cheese (, divided); Shredded lettuce (, for topping); taco sauce; 1 tsp vegetable oil; 1/2 cup onion (, diced); 1/2 tsp garlic (, minced); 1/8 tsp chili powder; 1/8 tsp cumin; 1/8 tsp sugar; 1/8 tsp salt; 2 4- ounce cans green chilies; drained and rinsed; 1 cup chicken broth; 1/4 cup fresh cilantro (, rough chopped)