Chi Chi’s Baked Chicken Chimichangas

Since 1976, Chi Chi’s restaurants have been known for their fun atmosphere and great Mexican style food. Today you can get many of their great products in your local supermarket.

Ingredients

• 1 pound boneless, skinless chicken, cooked and shredded
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/3 cup chili powder
• 1 CHI-CHI’S® Salsa (16-ounce) jar
• 4 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt
• 6 (10-inch) flour tortillas, warmed
• 1 cup CHI-CHI’S® Refried Beans
• Olive oil
• Sour cream
• Guacamole
  

Procedures

1. In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, water, cumin andcinnamon. Pour mixture into blender container or food processor bowl fitted with metal blade. Process untilsmooth. Pour back into saucepan; stir in chicken. Add salt to taste.
2. Heat oven to 425ºF. Grease rimmed 15x10x1-inch baking pan. Working with 1 tortilla at a time (keepremaining tortillas wrapped), spoon a heaping tablespoon of beans down center of each tortilla. Top with about1/2 cup 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 15 minutes or until golden brown and crisp, turning every 5 minutes. Serve with salsa, sourcream and guacamole.

Serves 6