2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa
1/2 teaspoon cumin
pinch of salt
6 − 10 inch flour tortillas, nice flexible ones (if stiff, warm before filling)
1 cup refried beans
Shredded cheese (use your favorite, my favorite is smoked cheddar)
1 can enchilada sauce
Olive oil (for basting)
Preheat oven to 450.
1. In large skillet, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and salt. Stir in shredded chicken.
2. Grease baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a 1/2 cup of the chicken mixture. Top chicken mixture with shredded cheese. Fold in sides and begin rolling the tortilla, secure with wooden toothpicks if necessary.
3. Place chimichangas seam side down in greased baking pan. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.
Top with enchilada Sauce and Cheese. Bake until cheese is melted.
Serve with sour cream, salsa and guacamole.