Ingredients:
2 1/2 cups cooked chicken, shredded
2 tablespoons olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1/2 teaspoon chili powder
16 ounces salsa ( mild or spicy)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
6 10-inch flour tortillas
1 cup refried beans
olive oil ( for basting)
sour cream
guacamole
Directions:
In lg saucepan, saute onion and garlic in oil until tender.
stir in chilli powder,salsa,cumin and cinnamon.
stir in shredded chicken.
let cool.
preheat oven to 450 degerees F.
put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down.
Brush all sides with oil.
bake 20-25 minutes or until golden brown turning every 5 minutes.
Servings: 6
Time preparation: 7 min.
Time total: 32 min.