Ingredients Jump to Instructions ↓

  1. 2 1/2 cups cooked chicken , shredded

  2. 2 Tbsp olive oil

  3. 1/2 cup onion , chopped

  4. 2 garlic cloves, minced

  5. 1/2 Tbsp chili powder

  6. 16 ounces salsa (choice of hotness)

  7. 1/2 tsp cumin , ground

  8. 1/2 tsp cinnamon

  9. 1 pinch salt

  10. 6 (10 inch) flour tortilla

  11. 1 cup refried bean s sour cream for garnish

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Grease or spray large baking pan. In large saucepan, saute onion and garlic in olive oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant ½ 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 olive oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5-6 minutes. Serve hot with sour cream.


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