Chi-Chi's Bake Chicken Chimichangas

1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup chili powder
One 16oz. jar Chi-Chi's salsa
1/4 cup water
1/2 tsp. ground crumin
1/2 tsp. ground cinnamon
1 lb. cooked boneless, skinless chicken breasts, shredded
Salt
Six 10 inch flour tortillas, warmed
1 cup refried beans
Sour cream

Preheat oven to 425. Grease rimmed baking pan. In large saucepan, saute the onion and garlic in the oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into a blender or food processor fitted with the metal blade. Process until smooth. Pour back into the sauce pan, stir in the chicken. Add salt to taste. Working with one tortilla at a time, spoon a heaping tablespoon of the refired beans down the center of each tortilla. Top with about 1/2 cup of chicken mixture. Place chimichangas in the greased baking pan, seam side down,. Brush all side with olive oil. Bake for 15 minutes or until golden brown and crisp. Serve with remaining salsa, sour cream, and guacamole. Serves 6.

From American's Most Wanted Recipes by Ron Douglas.