Almost-Famous Chimichangas

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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

Mexi-sauce:

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