Chi Chi’s Baked Chimichangas

Since 1976, Chi Chi’s restaurants have been know for their fun atmosphere and great
Mexican style food. Today you can get many of their great products in your local
supermarket.
1 lb boneless, skinless chicken, cooked and shredded
2 tbsp olive oil
½ c chopped onion
2 cloves garlic, minced
1/3 c chili powder
1 Chi-Chi’s Salsa (16oz) jar
4 tbsp water
½ tsp ground cumin
½ tsp cinnamon
Salt
6 10-inch flour tortillas, warmed
1 c Chi-Chi’s Refried Beans
Olive oil
Sour cream
Guacamole
1. In large sauce pan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa,water, cumin and cinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process until smooth. Pour back into saucepan; stir in chicken. Add salt to taste.
2. Heat oven to 425F. Grease rimmed 15x10x1 inch baking pan. Working with 1 tortilla
at a time (keep remaining tortillas wrapped), spoon a heaping tbsp of beans down the
center of each tortilla. Top with about ½ c chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden picks, if necessary.
3. Place chimichangas in greased baking pan, seam side down. Brush all sides with oil.
4. Bake 14 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sour cream and guacamole.
Serves 6