Ingredients

• 2 garlic cloves (minced)
• ½ tablespoon chili powder
• 16oz salsa (choice of hotness)
• ½ teaspoon cumin (ground)
• ½ teaspoon cinnamon
• Pinch of salt (if necessary)
• 6 10inch flour tortillas (nice flexible ones, if stiff warm before filling)
• 1 cup refried beans
• Olive oil (for basting)
• For garnish -
• Sour cream
• guacamole

Directions

• Directions
• In large saucepan, sauté 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 15x10x1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant ½ 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.