Chi-Chi's Baked Chicken Chimichangas
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INGREDIENTS 2-1/2 cups cooked, 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 ground cumin
1/2 teaspoon cinnamon
Pinch of salt, if necessary
6 (10-inch) flour tortillas, flexible ones, (if stiff, warm before filling)
1 cup Refried Beans
Olive oil, for basting
Sour cream
GuacamoleIn a large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Remove from heat and let cool.
Preheat oven to 450 degrees. Grease a rimmed 15 x 10 x 1-inch baking pan.
Working with 1 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 Chiminchangas 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. Serve with Guacamole and Sour Cream.