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CHI CHI’S BAKED CHICKEN CHIMICHANGAS




Source of Recipe


Unknown


List of Ingredients




2 1/2 cups Chicken; cooked, shredded
1/2 tsp. cumin; ground
2 tbsps. Olive Oil
1/2 tsp. cinnamon
1/2 cup onion; chopped
salt (if necessary)
2 garlic; cloves, minced
6 10-inch flour tortillas
1/2 tbsp. chili powder
1 cup Refried beans
8 ozs. salsa
Olive oil (for basting)
8 ozs. chili con queso


Recipe



In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, chili con queso, 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