Baked Chicken Chimichangas

2 1/2 cups cooked, shredded chicken
2 TB olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 TB chili powder
16 oz salsa
1/2 tsp ground cumin
10-inch flour tortillas (about 6) warm before filling if they are stiff
1 can refried beans
olive oil, for basting
sour cream
guacamole

1. In large saucepan, saute onion & garlic until tender. Add chili powder, salsa & cumin. Remove from heat, add chicken and let cool.

2. Heat oven to 450. Grease rimmed 15x10x1 baking pan.

3. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the middle. Top with about 1/2 cup of the chicken mixture. Fold up bottom, top and sides of tortilla and roll up. Hold together with toothpicks if necessary. Place chimichangas in pan seam side down, spaced a couple of inches apart. Brush all sides of chimichangas with oil.

4. Bake 20-25 minutes until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole.

What I did: The recipe originally called for a 1/2 tsp of cinnamon to be added with the cumin & chili powder. Justin and I have never met a savory food with cinnamon in it that we liked. We believe it should be reserved for sweets. But add it if you like. I also used canola oil instead of olive oil b/c I wasn't sure how the flavor of olive oil would go with this. I used fat free refried beans & lite sour cream. Next time I will serve it with some shredded lettuce along with the sour cream. Leftovers are great reheated in the oven so they are crispy. I also bought small tortillas by mistake, so it made a bunch of small chimichangas instead of six big ones. Although they were a little harder to roll up, this might be better if you have kids who will want their own instead of part of a big one.

Source: Insider's Recipes Master Edition