Recipe Categories
Tex Mexican
Chimichangos & Queso 

Lynn's  Baked Chicken Chimichangos 

2 1/2 c Chicken; cooked, shredded 
2 tbs Olive oil 
1/2 c Onion; chopped 
2 Garlic; cloves, minced 
1 tbs Chili powder 1
6 oz Salsa (choice of hotness) 
1 tbs Cumin; ground 
1/2 tesp Cinnamon pn 
Salt & pepper
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.

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