Baked Chicken Chimichangas

Baked Chicken Chimichangas

1/2 cup chopped onion
1 Tbls. minced garlic
2 Tbls. olive oil
1/2 Tbls. chili powder
2 cups salsa
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked chicken – shredded
(8) 12″ flour tortilla
1 cup canned refried beans
olive oil – for brushing

In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin, cinnamon, and salt. Stir in shredded chicken and allow to cool.

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 13″ X 9″ X 2″ baking pan, seam side down.

Brush all sides with the oil.

Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning every 5 minutes.

Notes : Serve with sour cream and guacamole.

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