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Baked Chicken Chimichangas Recipe
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To make Baked Chicken Chimichangas you will need
Ingredients
| 2 1/2 | cups | Chicken; cooked, shredded | | 2 | tablespoons | Olive oil | | 1/2 | cups | Onion; chopped | | 2 | | Garlic; cloves, minced | | 1/2 | tablespoons | Chili powder | | 16 | ounces | Salsa (choice of hotness) | | 1/2 | teaspoons | Cumin; ground | | 1/2 | teaspoons | Cinnamon | | pinches | Salt;(if necessary) | | 6 | | 10 inch flour tortillas nice flexible ones. If stiff, warm before filling | | 1 | cup | Refried beans | | | Olive oil (for basting) |
Instructions
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.
Enjoy your Baked Chicken Chimichangas
How much is in a cup?
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Sun 24 Aug 2008
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