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Serves : 8
Prep. Time : 0:45
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over
medium-high heat, sauté onion and garlic in oil/butter until tender;
stir in salsa, chili powder, cumin, cinnamon, and salt; fold in
chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down
the center of each tortilla; top with a scant 1/2 cup of the chicken
-Fold the top and bottom of the tortillas toward the center, then roll
up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and
crisp, turning after 10 minutes.
Notes : Serve with
sour cream and guacamole.