Instructions: In large saucepan*, saute onion and garlic in oil until tender.

Stir in chili powder, salsa, cumin, cinnamon, and salt.

Stir in shredded chicken.

Let cool.

Grease rimmed cookie sheet**.

Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with 1/4 - 1/2 cup of the chicken mixture. Sprinkle with cheese, if desired.

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 in 450 degree oven for 20 to 25 minutes, or until golden brown and crisp, turning every 5 minutes.

NOTES: Serve with sour cream and guacamole.

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