Baked Chicken Chimichangas

I love chimichangas, these give you the same tastes without being deep-fat fried. Since I’m not a bean-eater, I omit the beans from mine and they’re still delightful.
The cinnamon in them give them a unique taste that you wouldn’t expect.

2 ½ c. chicken, cooked, shredded
2 Tbsp. olive oil
½ c. onion, chopped
2 garlic cloves, minced
½ Tbsp. chili powder
16 oz. salsa (your choice of hotness)
½ tsp. cumin
½ tsp. cinnamon
Pinch of salt (if desired)
6 ten-inch flour tortillas
1 c. refried beans
2 c. Monterey Jack cheese, shredded
Olive oil (for basting)
Garnish:
Sour Cream
Guacamole

1. Heat oven to 450°.
2. In a large saucepan, sauté the onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
3. Grease a rimmed 15X10 inch baking pan.
4. Working with one tortilla at a time, spoon a heaping Tbsp. of beans down the center of each tortilla. Top with ¼ c. of the chicken mixture and lots of Monterey Jack cheese. Fold up the bottom of the tortilla; secure with toothpicks if necessary.
5. 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.