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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chi−Chi's Baked Chicken Chimichangas Recipe

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This recipe for Chi−Chi's Baked Chicken Chimichangas is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cup chicken, cooked, shredded
2 T Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 T chili powder
16 oz salsa (choice of hotness)
1/2 tsp cumin,ground
1/2 tsp cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
Directions:
Directions:
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.

 

 

 

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