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.
Education is the method whereby one acquires a higher grade of
prejudices.
- Laurence J. Peter