Shelly's Recipe

BAKED CHICKEN CHIMICHANGAS II

Category: Sandwiches

2 1/2 cups chicken, cooked and shredded sharp cheddar cheese
2 tbsp olive oil
1/2 cup chopped onion
2 clove garlic, minced
1/2 tbsp chili powder
1 (16 oz) jar salsa
1/2 tsp ground cumin and cinnamon
Salt and pepper, to taste
6 (10 inch) flour tortillas, warmed according to package directions
1 cup refried beans
Olive oil
Garnish: sour cream, guacamole

In a saucepan, saute onion and garlic in oil until tender. Stir in seasonings and shredded chicken. Let cool.

Heat oven to 400. Grease a large baking pan. Spoon a heaping tsp of beans down center or each tortilla and top with a scant 1/2 cup chicken mixture. Fold up bottom, top and sides of tortilla and secure with wooden picks. Place in baking pan, seam side down. Brush all sides with oil and bake for 20-25 minutes or until golden brown and crisp, turning about every 5 minutes. Serves 6