Chicken Chimichangas

Penzey's Spices

2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)

Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.