Preheat the oven to 450 degrees F. In a large saucepan, saute
onion and garlic in oil until tender. Stir in chili powder, salsa,
and cumin. Stir in shredded chicken. Let cool.
Grease rimmed 15 by 10 by 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. Serve with sour cream and
guacamole.
Serves 8 or 10
Originally Submitted
11/5/2009
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