Copycat Chi-Chi's Baked Chicken Chimichangas
20m prep 25m cook 45m ready
Crispy baked flour tortillas filled with seasoned shredded chicken and refried beans, inspired by Chi-Chi's. Served with sour cream and guacamole.
Ingredients
- 2 1/2 cup chicken, cooked, shredded
- 2 Tblsp Olive oil
- 1/2 cup Onion,chopped
- 2 garlic cloves, minced
- 1/2 Tblsp chili powder
- 16 Ounce salsa (choice of hotness)
- 1/2 Teaspoon cumin,ground
- 1/2 Teaspoon cinnamon
- pinch of salt(if necessary)
- 6 -10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
- 1 cup refried beans
- Olive oil (for basting)
- Sour Cream
- Guacamole
Let's Cook
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Step 1.
In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 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 the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
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