Chi Chi's Restaurant's Baked Chicken Chimichangas
2 1/2 cups cooked chicken, shredded
2 Tbsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 Tbsp chili powder
16 oz salsa (mild or spicy)
1/2 tsp ground cumin
1/2 tsp cinnamon
pinch salt (if necessary)
6 - 10 inch flour tortillas
1 cup refried beans
olive oil (for basting)
Garnishes:
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.
Submitted by SandieLR
International Dishes
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