Preheat the oven to 450 degrees F. In a large saucepan, sauteonion and garlic in oil until tender. Stir in chili powder, salsa,and cumin. Stir in shredded chicken. Let cool.
Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla ata time, spoon a heaping tablespoon of beans down center of eachtortilla. Top with a scant 1/2 cup of the chicken mixture. Fold upthe bottom, top and sides of tortilla; secure with woodentoothpicks if necessary.
Place chimichangas in greased baking pan, seam side down. Brush allsides with the oil. Bake 20 to 25 minutes or until golden brown andcrisp, turning every 5 minutes. Serve with sour cream andguacamole.
Originally Submitted
12/9/2010
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