Preheat oven to 450 degrees F (230 degrees C).
Remove the skin from the
Rotisserie Chicken (1)
and remove meat from breast, thighs, wings, and legs. Shred with fingers, taking out skin and bones.
Place all of the meat in a large skillet. Add
Salsa (1 jar)
Ground Cumin (1 tsp)
Dried Oregano (1/2 tsp)
Chili Powder (1 pinch)
Salt (1 pinch)
Crushed Red Pepper Flakes (1 pinch)
to the skillet and bring to a gentle simmer.
Refried Beans (1 can)
in a microwave-safe bowl and microwave 1 minute. Remove chicken from stove and set up folding station with
Flour Tortillas (8)
, refried beans,
Monterey Jack Cheese (1 cup)
, and rotisserie chicken.
Spread a spoonful of beans on the tortilla, then top with chicken and cheese. Fold ends in, then turn tortilla to wrap. Lay each on a baking sheet.
Butter (1 Tbsp)
and brush the outside of the chimichangas with the butter. Bake 10-12 minutes, or until crispy.
For the sauce, heat
Canola Oil (1 Tbsp)
over medium heat in a small saucepan. Add
Garlic (2 cloves)
, and cook 3-4 minutes or until soft. Add in
Canned Green Chiles (1 can)
Cinnamon Sugar (1/4 tsp)
Chili Powder (1/4 tsp)
Ground Cumin (1/2 tsp)
Cook another 2 minutes, then add in half of the
Low-Sodium Chicken Broth (1/2 cup)
. Reduce until chilies and onion are soft. Add more broth if necessary. Taste and adjust with salt and pepper.
Spoon over the sauce over the baked chimichangas. Enjoy!