Baked Chicken Chimichangas

Baked Chicken Chimichangas

	2 1/2 cups Chicken; cooked shredded
	2 tbs. Olive oil
	1/2 cup Onion; chopped
	2 Garlic; cloves minced
	1/2 tbs. Chili powder
	16 oz Salsa (choice of hotness)
	1/2 tsp. Cumin; ground
	1/2 tsp. Cinnamon
	Salt to taste
	6 10 inch flour tortillas -nice flexible ones. If -stiff warm before filling
	1 cup Refried beans
	Olive oil (for basting)

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 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.

Garnish with Sour Cream and/or Guacamole