Yield: 8 Servings
1/2 c onion,Chopped
1 T garlic,Minced
2 T olive oil
1/2 T chili powder
16 oz salsa
1/2 t cumin,Ground
1/2 t cinnamon,Ground
1 pn salt
2 1/2 c chicken -- shredded,Cooked
8 flour tortilla
1 c refried beans
olive oil -- for brushing
-In large saucepan, saute onion and garlic in oil until tender.
-Stir in chili powder, salsa, cumin, cinnamon, and salt.
-Stir in shredded chicken.
-Let cool.
-Heat oven to 450 degrees.
-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.
NOTES : Serve with sour cream and guacamole.
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