Salsa Chicken Chimichangas

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In a large saucepan over medium/high heat, sauté onion and garlic in oil until tender; stir in salsa, chili powder, cumin, cinnamon and salt; fold in chicken and heat; remove from heat and set aside. Spoon 2-3 Tablespoons of refried beans down the center of a tortilla; top with ½ cup of the chicken mixture. Fold the top and bottom of the dressed tortillas toward the center, then roll up the sides. Secure with wooden toothpicks. Place chimichangas in a 13” x 9” x 2” baking pan seam side down. Spray all sides of the chimichangas with a light coating of cooking spray. Bake in a 450 degree oven for 20-25 minutes or until golden brown and crisp, turning after 10 minutes.