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Baked chicken chimichangas

Yield: 6 Servings

Ingredients:

• 2 1/2 c Chicken; cooked shredded
• 2 tb Olive oil
• 1/2 c Onion; chopped
• 2 Garlic; cloves minced
• 1/2 tb Chili powder
• 16 oz Salsa (choice of hotness)
• 1/2 ts Cumin; ground
• 1/2 ts Cinnamon pn Salt;(if necessary)
• 6 10 inch flour tortillas -nice flexible ones. If -stiff warm before filling
• 1 c Refried beans

Instructions:

Olive oil (for basting) MMMMM--------------------------GARNISH------------------------------- -Sour Cream -Guacamole In large saucepan saute onion and garlic in oil until tender. Stir in chili powder salsa cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450. 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. Serving suggestions: Mexican Rice and Bean/Corn Side Dish Variation out of ChiChi cook book

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