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2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (choice of hotness)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
pinch of salt
6 − 10 inch flour tortillas, nice flexible ones;
if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
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 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.
Serve with sour cream and guacamole.