Ingredients:
2 1/2 cups
Chicken; cooked, shredded
2 tablespoons Olive oil
1/2 cup Onion;
chopped
2 Garlic; cloves, minced
1/2 tablespoon Chili powder
16
ounces Salsa (choice of hotness)
1/2 teaspoon Cumin; ground
1/2
teaspoon Cinnamon
1 pinch Salt;(if necessary)
6 10-inch flour
tortillas
1 cup Refried beans
Olive oil (for
basting)
****GARNISH****
-Sour
Cream
-Guacamole
Directions:
In large saucepan,
saute onion and garlic in oil until tender. Stir in chili powder, salsa,
cumin and cinnamon. Stir in shredded chicken. Let cool.
Heat oven
to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at
a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top
and sides of tortilla; secure with wooden toothpicks if necessary.
Place chimichangas in greased baking pan, seam side down. Brush
all sides with the oil.
Bake 20 to 25 minutes or until golden
brown and crisp, turning every 5 minutes.
Serving suggestions:
Mexican Rice, and Bean/Corn Side
Dish
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