Baked chicken chimichangas
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Baked chicken chimichangas
  Chicken    Mexican    Leftovers  
Last updated 6/12/2012 1:06:02 AM. Recipe ID 31334. Report a problem with this recipe.
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      Title: Baked chicken chimichangas
 Categories: Mexican, Chicken, Leftovers, Baked
      Yield: 6 Servings
 
  2 1/2 c  Chicken; cooked, shredded
      2 tb Olive oil
    1/2 c  Onion; chopped
      2    Garlic; cloves, minced
    1/2 tb Chili powder
     16 oz Salsa (choice of hotness)
    1/2 ts Cumin; ground
    1/2 ts Cinnamon
        pn Salt;(if necessary)
      6    10 inch flour tortillas
           -nice flexible ones.  If
           -stiff, warm before filling
      1 c  Refried beans
           Olive oil (for basting)

MMMMM--------------------------GARNISH-------------------------------
           -Sour Cream
           -Guacamole
 
  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.
  
  Serving suggestions:  Mexican Rice, and Bean/Corn Side Dish
  
  Variation out of ChiChi cook book 




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Recipe ID 31334 (Apr 03, 2005)

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