Servings : 8
Prep. Time : 0:45

1/2 cup chopped onion
1 Tbls. minced garlic
2 Tbls. olive oil
1/2 Tbls. chili powder
16 oz. salsa
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked chicken - shredded
8 flour tortilla
1 cup refried beans
olive oil - for brushing

-In large saucepan, saute onion and garlic in oil until tender.
-Stir in chili powder, salsa, cumin, cinnamon, and salt.
-Stir in shredded chicken.
-Let cool.
-Heat oven to 450 degrees.
-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.

NOTES : Serve with sour cream and guacamole

Recipe submitted by Dee