10 inch flour tortillas nice flexible ones. If stiff, warm before filling
1
c
Refried beans
Olive oil (for basting) Sour Cream Guacamole
INSTRUCTIONS
GARNISH
In large saucepan, saute 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 15 x 10 x 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.
Serving suggestions: Mexican Rice, and Bean/Corn Side Dish
Variation out of ChiChi cook book
Posted to MM-Recipes Digest V3 #238
Date: Sat, 31 Aug 1996 22:15:10 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”
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