Baked chicken chimichangas Recipe

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Baked chicken chimichangas

Artist:	_	Yield:	6
Categories:	Baked, Chicken, Leftovers, Mexican, North American, Poultry, South American	Rating:	0
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Ingredients:

2 1/2	cup	Chicken, cooked, shredded
2	tbsp	Olive oil
1/2	cup	Onion, chopped
2		Garlic, cloves, minced
1/2	tbsp	Chili powder
16	oz	Salsa (choice of hotness)
1/2	tsp	Cumin, ground
1/2	tsp	Cinnamon
		Pn Salt, (if necessary)
6		10 inch flour tortillas
		-nice flexible ones. If
		-stiff, warm before filling
1	cup	Refried beans
		Olive oil (for basting)
		GARNISH
		-Sour Cream
		-Guacamole

Procedures:

1	In large saucepan, saute onion and garlic in oil until tender.
2	Stir in chili powder, salsa, cumin and cinnamon.
3	Stir in shredded chicken.
4	Let cool.
5	Heat oven to 450.
6	Grease rimmed 15 x 10 x 1 baking pan.
7	Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
8	Top with a scant ?cup of the chicken mixture.
9	Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
10	Place chimichangas in greased baking pan, seam side down.
11	Brush all sides with the oil.
12	Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
13	Serving suggestions: mexican rice, and bean/corn side dish variation out of chichi cook boo