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Post by MarieAlice on Jun 2, 2003 5:08:49 GMT -6
CHI CHI'S BAKED CHICKEN CHIMICHANGAS
2 1/2 C. cooked chicken, shredded 2 T. olive oil 1/2 C. chopped onion 2 garlic cloves, minced 1/2 T. chili powder 16 oz. salsa (mild or spicy) 1/2 tsp. ground cumin 1/2 tsp. cinnamon Pinch of salt (if necessary) 6 (10-inch) flour tortillas 1 C. 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°F. Grease a 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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