Copycat Chi-Chi's Baked Chicken Chimichangas

Copycat Chi-Chi's Baked Chicken Chimichangas

This recipe is easy to make using leftover chicken. Feel free to
substitute cooked ground beef or chopped steak.

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 10 inch flour tortillas
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

Preheat the oven to 450 degrees F. In a large saucepan, saute
onion and garlic in oil until tender. Stir in chili powder, salsa,
and cumin. Stir in shredded chicken. Let cool.

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. Serve with sour cream and
guacamole.

Serves 8 to 10