Baked Chicken Chimichangas |
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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Great tasting dish found at the goldmine site Ingredients:
2 1/2 cups cooked chicken, shredded |
2 tablespoons olive oil |
1/2 cup chopped onion |
2 cloves garlic, minced |
1/2 teaspoon chili powder |
16 ounces salsa (mild or spicy) |
1/2 teaspoon ground cumin |
1/2 teaspoon cinnamon |
6 10-inch flour tortillas |
1 cup refried beans |
olive oil (for basting) |
sour cream |
guacamole |
Directions:
1. In lg saucepan, saute onion and garlic in oil until tender.
2. stir in chilli powder,salsa,cumin and cinnamon.
3. stir in shredded chicken.
4. let cool.
5. preheat oven to 450 degerees F.
6. put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down.
7. Brush all sides with oil.
8. bake 20-25 minutes or until golden brown turning every 5 minutes.
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