Chi−Chi's Baked Chicken Chimichangas

Chi−Chi's Baked Chicken Chimichangas

2 1/2 cup chicken, cooked, shredded2 Tblsp Olive oil
1/2 cup Onion,chopped2 garlic cloves, minced1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamonpinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling1 cup refried beans
Olive oil (for basting)Sour CreamGuacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chilipowder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heatoven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortillaat 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 andsides of tortilla; secure with wooden toothpicks if necessary. Placechimichangas in greased baking pan, seam side down. Brush all sides with theoil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5minutes.