• 2 1/2 cup chicken, cooked, shredded
• 2 tbsp Olive oil
• 1/2 cup onion,chopped
• 2 garlic cloves, minced
• 1/2 tbsp chili powder
• 2 cups salsa
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• pinch of salt
• 6 −10 inch flour tortillas
• 1 cup refried beans
• Olive oil
• 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.

Serve with guacamole and sour cream.