Backed Chimichangas

SO Jenn gave me a bunch of these and Eric and I thought they were really good.  She used our refried beans and Costco tortillas which I think definitely helps too.

Baked Chicken Chimichangas

From:Jenn Alvey

2 1/2 c. chicken, cooked & cubed or shredded--she highly recommends shredded
2 Tbsp olive oil
1/2 c. onion, chopped
2 cloves garlic, minced
1/2 Tbsp chili powder
16 oz salsa
1/2 tsp cumin
pinch salt ( I don't use any)
6-10 tortillas
1 c. refried beans
Olive oil, for basting
Sour cream
Guacamole

Preheat oven to 450. In lg. pan saute onion and garlic in oil til tender. Stir in chili powder, salsa, and cumin. Stir in chicken. Let cool. Grease rimmed 15 x 10 x 1 pan. One at a time-spoon beans on tortillas. Top with scant 1/2 c. chicken mix. Fold up bottom, top, and sides, secure with toothpick, if needed. Place in pan seam side down. Brush all sides with oil. Bake for 20-25 min til golden brown and crisp, turning every 5 min.

Serve with guacamole and sour cream

I add cheese to mine. When you place them in the pan I use a cookie sheet and then make sure they aren't touching so they can get crisp all over.