CHI-CHI'S BAKED CHICKEN CHIMICHANGAS

By Jaxson

Ingredients

• 1/2 CUP CHOPPED ONION
• 2 CLOVES GARLIC, MINCED
• 2 TBSP OLIVE OIL
• 1/3 CUP CHILI POWDER
• ONE 16 OZ JAR CHI-CHI'S SALSA
• 1/4 CUP WATER
• 1/2 TSP GROUND CUMIN
• 1/2 GROUND CINNAMON
• 1 LB COOKED BONELESS SKINLESS CHICKEN BREAST SHREDDED
• SALT
• 6 10 INCH FLOUR TORTILLAS, WARMED
• OLIVE OIL
• SOUR CREAM
• GUACAMOLE

Preparation

Step 1

1. PREHEAT THE OVEN TO 425. GREASE A RIMMED 15X10 INCH BAKING PAN.
2. IN A LARGE SAUCEPAN, SAUTE THE ONION AND GARLIC IN THE OIL UNTIL TENDER. STIR IN THE CHILI POWDER, 2/3 JAR SALSA, WATER, CUMIN, AND CINNAMON. POUR THE MIXTURE INTO A BLENDER OR A FOOD PROCESSOR FITTED WITH THE METAL BLADE. PROCESS UNTIL SMOOTH. POUR BACK INTO THE SAUCEPAN, STIR IN THE CHICKEN. ADD SALT TO TASTE.
3. WORKING WITH ONE TORTILLA AT A TIME, SPOON A HEAPING TABLESPOON OF THE RE-FRIED BEANS DOWN THE CENTER OF EACH TORTILLA. TOP WITH ABOUT 1/2 CUP OF THE CHICKEN MIXTURE.
4. PLACE THE CHIMICHANGAS IN THE GREASED BAKING PAN, SEAM SIDE DOWN. BRUSH ALL SIDES WITH OLIVE OIL.
5. BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN AND CRISP, TURNING EVERY 5 MINUTES
6. SERVE WITH THE REMAINING SALSA, SOUR CREAM, AND GUACAMOLE.