Ingredients
- ½ cup chopped onion
- 2 minced garlic cloves
- 2 tbsp olive oil
- ½ tbsp chili powder
- 1 (16-ounce) jar salsa
- ½ tsp cumin
- ½ tsp cinnamon
- pinch of salt
- 2½ cups cooked and shredded chicken
- 6 (10″) flour tortillas
- 1 cup refried beans
- olive oil, for basting
- sour cream
- guacamole
Directions
- Preheat the oven to 450°F.
- In a large saucepan, sauté onion and garlic in oil for 2–3 minutes until tender.
- Stir in the chili powder, salsa, cumin, cinnamon, and salt.
- Add the chicken and cook for 5 minutes to incorporate flavors. Remove pan from heat. Allow to cool.
- Grease a large baking dish.
- Working with 1 tortilla at a time, spoon a heaping tbsp of beans down the center of each tortilla.
- Top with ½ cup of the chicken mixture.
- Fold up the bottom, top, and sides of tortilla and secure with wooden toothpicks, if necessary.
- Place in the baking pan, seam-side down. Brush all sides with the oil.
- Bake 20–25 minutes, or until golden brown and crisp, turning every 5 minutes.
- Serve with sour cream and guacamole on the side.