Chi-Chi's Baked Chicken Chimichangas
½ cup chopped onion
2 minced garlic cloves
2 tablespoons olive oil
½ tablespoon chili powder
1 (16-ounce) jar salsa
½ teaspoon cumin
½ teaspoon cinnamon
Pinch of salt
2½ cups cooked and shredded chicken
6 (10") flour tortillas
1 cup refried beans
Olive oil, for basting
Preheat the oven to 450°F.
In a large saucepan, sauté onion and garlic in oil for 2–3 minutes until tender.
Stir in the chili powder, salsa, cumin, cinnamon, and salt.
Add the chicken and cook for 5 minutes to incorporate flavors. Remove pan from heat. Allow to cool.
Grease a large baking dish.
Working with 1 tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla.
Top with ½ cup of the chicken mixture.
Fold up the bottom, top, and sides of tortilla and secure with wooden toothpicks, if necessary.
Place in the baking pan, seam-side down. Brush all sides with the oil.
Bake 20–25 minutes, or until golden brown and crisp, turning every 5 minutes.
Serve with sour cream and guacamole on the side.
All the Chi-Chi's restaurants in the United States have closed. They still have a line of grocery products in supermarkets inspired by the restaurant that features salsas and tortillas in various varieties and flavors.