Baked Chicken Chimichangas

1 cup onion chopped
3 cloves minced garlic
1 T olive oil
2 cups salsa
1.5 tsp. chili powder
.5 tsp. cumin
.25 tsp cinnamon
2.5 cups cooked, shredded chicken
12" whole wheat tortillas
1 cup refried beans
non-stick cooking spray

In a large saucepan over medium-high heat saute onion and garlic in oil until tender; stir in salsa, chili powder, cumin, cinnamon and chicken; remove from heat and set aside.

Working with one tortilla at a time, spoon 2 T of refried beans down the center of each tortilla; top with a 3 T of chicken filling.

Fold the top and bottom of the tortilla toward the center, and then roll the sides. Place chimichanga seam side down on a baking sheet that has been sprayed with cooking spray.

Continue w/the remaining tortillas until all are finished. Spray all sides of the chimichangas with a light coating of cooking spray.

Bake in a 450 degree oven for 20 minutes or until golden brown and crisp, turning after 10 minutes.

Makes 11 chimichangas.

Freezes well. Reheat wrapped in a paper towel for 1-2 minutes or by baking in oven for 10-15 minutes.

Number of Servings: 11

Recipe submitted by SparkPeople user TTSMMA.