Paul's Baked Chicken Chimichangas
Kate Van Gorden
ingredients
- 2 1/2 cups cooked chicken, shredded
- 2 Tbsp olive oil
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 Tbsp chili powder
- 16 ounces salsa (choice of hotness)
- 1/2 tsp cumin, ground
- 1/2 tsp cinnamon
- 1 pinch salt
- 6 (10 inch) flour tortilla
- 1 cup refried beans
- sour cream for garnish
directions
- 1
Heat oven to 450°F. Grease or spray large baking pan.
- 2
In large saucepan, saute onion and garlic in olive oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
- 3
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.
- 4
Place chimichangas in greased baking pan, seam side down. Brush all sides with olive oil.
- 5
Bake 20 to 25 minutes or until golden brown and crisp, turning every 5-6 minutes. Serve hot with sour cream.
Source: Kate Van Gorden
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