2 1/2 cups chicken, cooked, shredded 2 tablespoons olive oil 1/2 cup onion, chopped 2 cloves garlic, minced 1/2 tablespoon chili powder 1 jar (16 ounce size) salsa (choice of hotness) 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon 1 pinch salt (if necessary) 6 (10-inch size) flour tortillas 1 cup refried beans olive oil (for basting) ****GARNISH**** 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 degrees F. 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.
Serving suggestions: Mexican Rice, and Bean/Corn Side Dish
I've never eaten at Chi Chi's but I do love chimis and this recipe was great! Good way to use up leftover chicken. I agree about omitting the cinnamon or at least reducing it. It was fine but just added a different flavor that I wouldn't normally expect and some people might not like it. We ate it all. Used whole wheat tortillas in a feeble attempt to make the dish a little healthier lol.
Sep 16, 2012
Edible, but not how I remember Chi Chi's. I would recommend not using cinnamon or maybe reduce the amount because it gave it kind of a sweet taste.
Apr 26, 2012
I found this recipe about 2 years ago on another site... and have been making it ever since. It's fantastic. I brush my chimis with olive oil before baking, rather than butter. I find that one chimi makes a complete meal for me... but one's appetite and nutritional restraints would dictate how many to eat, hah.
Jun 20, 2010
This recipe has a mistake from the original Chichi's recipe. The original recipe calls for 1/3 cup of chili powder. However, I typically use 1/4 cup because of the spiciness.
I only looked for this recipe because I lost it, but thank goodness my mother has it!
Nov 25, 2008
Sugarpop Member since: April 4, 2008
This made a very quick and easy meal.
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