Restaurant Recipes
Chi Chi's Baked Chicken Chimichangas
Ingredients
Chimichangas
- 2 1/2 cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 tablespoon chili powder
- 16 ounces salsa (mild or spicy)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- Pinch of salt (if necessary)
- 6 (10-inch) flour tortillas
- 1 cup refried beans
- Olive oil (for basting)
Garnishes
Instructions
- 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 400 degrees F. Grease a 15 x 10 x 1 inch jellyroll 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 picks if necessary.
- Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil.
- Bake for 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.