*Chi Chi’s Baked Chicken Chimichangas

*Chi Chi’s Baked Chicken Chimichangas

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

Directions:
Salt
6 (10-inch) flour tortillas, warmed
1 cup CHI-CHI’S® Refried Beans
Olive oil
Sour cream
Guacamole
1. In large saucepan, 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 425ºF. Grease rimmed 15x10x1-inch baking pan. Working with 1 tortilla at a time (keep
remaining tortillas wrapped), spoon a heaping tablespoon of beans down center of each tortilla. Top with about
1/2 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, sour
cream and guacamole.
Serves 6
24
*Chi Chi’s Pork Tenderloin with Bourbon Sauce