Baked Chicken Chimichangas

Title:
Baked Chicken Chimichangas

Yield:
6 Servings

Categories:
Mexican,
Chicken,
Leftovers,
Baked




Ingredients:





 2 1/2 c  Chicken; cooked, shredded


     2 tb Olive oil


   1/2 c  Onion; chopped


     2    Garlic; cloves, minced


   1/2 tb Chili powder


    16 oz Salsa (choice of hotness)


   1/2 ts Cumin; ground


   1/2 ts Cinnamon


       pn Salt;(if necessary)


     6    10 inch flour tortillas


          -nice flexible ones.  If


          -stiff, warm before filling


     1 c  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 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.


 


 Serving suggestions:  Mexican Rice, and Bean/Corn Side Dish


 


 Variation out of ChiChi cook book


 Posted to MM-Recipes Digest V3 #238


 


 Date: Sat, 31 Aug 1996 22:15:10 -0500


 


 From: pickell@cyberspc.mb.ca (S.Pickell)