Owner`s manual

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1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1/3 cup chili powder
16 oz. jar salsa
1/4 cup water
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 lb. cooked boneless chicken breasts
Salt
6 – 10” our tortillas
1 cup refried beans
Olive oil
Sour cream
Guacamole
Preheat oven to 425°F. Grease a 10” x 15” glass baking dish.
Add 2 tablespoons olive oil to skillet. Sauté the chopped onion and garlic
until tender. Place in Processor Bowl along with chili powder, 1 1/3 cup
salsa, water, cumin and cinnamon. Process until smooth. Pour back into
skillet. Shred chicken and add to skillet. Mix well. Salt to taste.
Warm tortillas. Working with one tortilla at a time, keeping the rest
warm, place a heaping spoonful of the refried beans down the center.
Place about 1/2 cup of the chicken mixture on top. Roll up, tucking in
the ends. Repeat with remaining tortillas, refried beans and chicken
mixture. Place in greased baking dish, seam side down. Brush with
extra olive oil. Bake 15 minutes, turning every 5 minutes. Chimichangas
should be golden brown and crisp when done. Serve with sour cream,
guacamole and remaining salsa. Serves 6.