CHI-CHI'S OVEN-BAKED CHICKEN CHIMICHANGAS
1 pound boneless, skinless chicken, cooked and shredded
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 to 1/3 cup chili powder
1 (16-ounce) jar Chi-Chi’s Salsa
3 to 4 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt (to taste)
6 (10-inch) flour tortillas, warmed
1 cup Chi-Chi’s Refried Beans
Olive oil
FOR SERVING:
Additional salsa
Sour cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender.
Stir in chili powder, salsa, water (use lesser amount (f lesser amount of chili powder is used), cumin and cinnamon.
Pour mixture into blender container or food processor bowl fitted with metal blade. Process until smooth. Pour back into saucepan; stir in chicken. Add salt to taste.
Heat oven to 425 degrees F. Grease rimmed l5x10x1-inch baking pan.
Working with 1 tortilla at a time (keep remaining tortillas wrapped), spoon heaping tablespoon of beans down center of each tortilla. Top with about 1/2 cup chicken mixture. Fold the bottom, top and sides of tortilla; secure with wooden picks, necessary. Place chimichangas in greased baking pan, seam-side-down. Brush all sides with olive oil.
Bake 15 minutes or until golden brown and crisp, turning every 5 minutes.
Serve with salsa, sour cream and guacamole.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Chi-Chi's Restaurant Style Mexican at Home, Chi-Chi's, Inc. and Hormel Foods Corporation, 1993 |