Baked Chicken Chimichangas

4 1/2 cups or more of a Rotisserie Chicken (or chicken breast cooked) shredded.
2-4Tbs vegetable oil
2 sm onions chopped
4 cloves garlic
2 4oz cans miled green chilies chopped
2 tsp chili powder
24 oz salsa
3 ssp Groun Cumin
2 pks Flour tortillas 8 count 10"
1 can refried beans

Preheat oven to 425. In large saucepan, heat the oil over medunm heat. Add the onion and garlic and cook until tender. Stir in the green chilies, chili powder, salas, cumin and salt. Stir in the shredded chicken. Srease a 2 13x9x1 inch pan with 2 tbs oil or you can use cooking spray. Working with one tortilla at a time spoon a heaping tbl spn of beans down the center of each tortilla. Top with about 1/4 to 1/2 cp chicken mixture. Fold up the sides and roll like you were using a burritto. Place chimichangas in the baking dish seam side down. Brush all sides with oil. Bake at 425 for 20-25 min or until golden brown, make sur to turn them at least once durning cooking. Serve with sour cream and/or guacamole and tomatoes if desired.

Number of Servings: 16

Recipe submitted by SparkPeople user MARYK1963.