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Baked Chicken Chimichangas




Source of Recipe


ivillage


List of Ingredients




2 ½ cups chicken, cooked and shredded
2 tablespoons olive oil
½ cup onion, chopped
2 garlic cloves, minced
½ tablespoon chili powder
16 ounces salsa (choice of hotness)
½ teaspoon cumin, ground
½ teaspoon cinnamon
salt, optional
6 10-inch flour tortillas, flexible ones, or if
stiff, warm before filling
1 cup refried beans
olive oil, for tasting
garnish
sour cream
guacamole



Recipe



1. 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.

2. Heat oven to 450°F. Grease rimmed 15-inch by 10-inch by 1-inch baking pan.

3. Working with one tortilla at a time, spoon a heaping tablespoon of beans downcenter of each tortilla. Top with a scant ½ cup of the chicken mixture. Fold up the bottom, top and sides of tortilla and secure with wooden toothpicks if necessary.

4. 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.