Chicken Chimichangas

I love this recipe.  It's a little time consuming but definitely worth it.  I found it as a copy-cat recipe for the Chicken Chimichangas from Chi-Chi's restaurant.  We haven't had a Chi-Chi's in the area since I was a little kid so I can't tell you if it tastes the same but it is a really good recipe.  It is a little spicy so I usually make something else for my picky little eaters.  

Chicken Chimichangas

• 1/2c chopped onion
• 2 cloves garlic, minced
• 2T olive oil
• 1/3c chili powder
• 16oz salsa
• 1/4c water
• 1/2t ground cumin
• 1/2t ground cinnamon
• 1lb shredded chicken  (Tip)
• salt
• Six 10" flour tortillas, warmed
• 1c refried beans
• olive oil
• sour cream 
• guacamole
• cheese, grated

*Preheat oven to 425'.  Grease a 13x9 casserole dish.  

*In a large saucepan, saute the onion & garlic in oil until tender.  Stir in the chili powder, 2/3 jar salsa, water, cumin & cinnamon.  Pour the mixture into a blender or food processor.  Process until smooth.  NOTE:  Add a little more water if the mixture is too thick to blend.  Pour back into the saucepan; stir in the chicken.  Add salt to taste.

Have you ever tried using uncooked tortillas?  You can find them in the grocery store near the cheese.  They only take seconds to cook & they taste so much better than using the precooked ones.  

* Working with one tortillas at a time, spoon a heaping tablespoon of the refried beans down the center of each tortilla.  Top with 1/2c of the chicken mixture & a little grated cheese.

*Place the chimichangas in the greased baking pan, seam-side down.  Brush all sides with oil.

*  Bake for 15mins or until golden brown and crisp, turning every 5 minutes. (I usually only turn them once & they're fine; just a little softer)

*Serve with salsa, sour cream, guacamole & cheese.