Chi−Chi’s Baked Chicken Chimichangas

Chi-Chi’s Baked Chicken Chimichangas
What you will need:
2 1/2 cups cooked and shredded chicken
2 tablespoons 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
1/2 teaspoon cinnamon
Pinch of salt
6 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
Pre-heat your oven to 450 degrees.
In large saucepan, sauté onion and garlic in oil until tender.
Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken and let the mixture cool.

Spray a baking ban with cooking spray. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. To make the tortilla easier to handle warm them in the microwave. Top the beans with about 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla; secure with wooden toothpicks if necessary to keep them closed while baking. Place chimichangas in greased baking pan, seam side down. Brush all sides with olive oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes to brown both sides and avoid burning. Serve with salsa, sour cream and guacamole and enjoy.

This recipe is easy to prepare and will be enjoyed by the whole family. Do not let money or time be your excuse to avoid a good restaurant style meal when they are so easy to recreate.

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