Wednesday, March 15, 2006

Chi Chi's Baked Chicken Chimichangas

I found this recipe on cdkitchen.com's copycat recipe section. It is a copycat recipe from the now-deceased Chi Chi's Mexican Restaurant chain. I've always been a fan of chimichangas (though the deep-fried kind) so I was interested in trying this. It was pretty good, but I thought the chicken was kind of unnecessary. That could be because I used the soy chicken strips, but still. And if you remove the chicken, then it's not that much different from my typical burritos or Chili's southwestern eggrolls. I will not make them again, but it was a good meal for tonight.

Chi Chi's Baked Chicken Chimichangas
* 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 (choice of hotness)
* 1/2 teaspoon Cumin; ground
* 1/2 teaspoon Cinnamon
* pn Salt;(if necessary)
* 6 10-inch flour tortillas
* 1 cup Refried beans
* Olive oil (for basting)
To serve:
* -Sour Cream
* -Guacamole

In large saucepan, saute 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.

Yield: 6 servings

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