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    Chi-Chi's Baked Chicken Chimichangas


    Source of Recipe


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    List of Ingredients




    2 1/2 cups chicken, cooked, shredded
    2 tablespoon 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
    pinch of salt (if necessary)
    6 -10 inch flour tortillas, nice flexible ones;
    if stiff, warm before filling
    1 cup refried beans
    Olive oil (for basting)
    Sour Cream
    Guacamole

    Recipe



    In large saucepan, sauté 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.

    Source: K&S DELITES


 

 

 


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