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2 1/2 cups chicken, cooked & shredded
2 tbsp olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tbsp chili powder
16 oz salsa (choice of hotness)
1/2 tsp cumin, ground
1/2 tsp cinnamon
salt - if necessary
6 10" flour tortillas - nice flexible ones. If stiff, warm before filling
1 cup refried beans
olive oil (for basting)
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 450F.
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.
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