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Chi-Chi's Chicken Chimichangas With Mexi-Sauce

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Ingredients

2 tablespoons unsalted butter

4 tablespoons vegetable oil

1 yellow onion, chopped

3 cloves garlic, minced

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

sea or kosher salt

1 small tomato, chopped, plus more for topping

2 tablespoons chopped fresh cilantro

2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces

1/4 cup sour cream, plus more for serving

1 (15-ounce) can refried beans

4 (10-inch) flour tortillas

1 cup shredded Monterrey jack cheese, plus more for topping

Mexi-sauce, for topping

Shredded lettuce, for topping

Mexican rice, for serving

1/2 cup onion, chopped

2 garlic cloves, minced

pinch of each: chile powder, cumin, sugar and salt

2 (4 ounce) cans green chiles, drained and rinsed

1 cup chicken broth

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