Baked Chicken Chimichangas

Baked Chicken Chimichangas
 prepared by Cindy Floyd for Jan swap

 2 1/2 cups chicken, cooked, shredded
 2 TB Olive Oil
1/2 cup Onion, chopped
2 garlic cloves, minced
1/2 TB Chili Powder
16 oz. salsa
1/2 tsp cumin, gound
1/2 tsp cinnamon
pinch of salt, if necessary
1 can black beans
6-10 flour tortillas,
 Olive oil (for basting)

 In a large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken and beans. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Lay out tortillas and evenly distribute chicken mixture on each one. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20-25 minutes or until golden brown and crisp. If desired you may add some shredded cheese to tops for the last 5 minutes of cooking time. Serve.