How to make it

  • 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.
  • Chi−

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    This is a wonderful Chimichangas recipe and I could change the chicken for another meat like pulled pork. I love the addition of cinnamon.
    Five forks
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    " It was excellent "
    dragonwings647 ate it and said...
    Definitly going to try this one. Thanks
    Was this review helpful? Yes Flag
  • ttaaccoo 10 years ago
    I remember having a chimichanga at a lovely lunch in a restaurant in Albuquerque. Over -the -top delicious!! Your recipe sounds luscious with lots of flavours, and a little basting with evoo!!
    thank you thank you, or gracias! 55555 trish
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