Recipe for Baked Chicken Chimichangas 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/2 cup Chicken, cooked, shredded
2 tbl Olive oil
1/2 cup Onion, chopped
2 x Garlic, cloves, minced
1/2 tbl Chili powder
16 oz Salsa (choice of hotness)
1/2 tsp Cumin, ground
1/2 tsp Cinnamon
pn Salt,(if necessary)
6 x 10 inch flour tortillas nice flexible ones. If stiff, warm before filling
1 cup Refried beans
Olive oil (for basting)
Instructions:
Instructions: 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.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

Variation out of ChiChi cook book

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