03-04-2005, 01:46 PM
2 1/2 cups cooked chicken, shredded
2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (mild or spicy)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Pinch of salt (if necessary)
6 (10-inch) flour tortillas
1 cup refried beans
Olive oil (for basting)
Garnishes
Sour Cream
Guacamole
In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Preheat oven to 450 degrees F. Grease a 15 x 10 x 1-inch jellyroll 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.
2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (mild or spicy)
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Pinch of salt (if necessary)
6 (10-inch) flour tortillas
1 cup refried beans
Olive oil (for basting)
Garnishes
Sour Cream
Guacamole
In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Preheat oven to 450 degrees F. Grease a 15 x 10 x 1-inch jellyroll 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.