½ teaspoon cumin
½ teaspoon 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
1. Preheat the oven to 450°F.
2. In a large saucepan, sauté onion and garlic in oil for 2–3 minutes until tender.
3. Stir in the chili powder, salsa, cumin, cinnamon, and salt.
4. Add the chicken and cook for 5 minutes to incorporate flavors. Remove pan from heat.
Allow to cool.
5. Grease a large baking dish.
6. Working with 1 tortilla at a time, spoon a heaping tablespoon of beans down the center of
each tortilla.
7. Top with ½ cup of the chicken mixture.
8. Fold up the bottom, top, and sides of tortilla and secure with wooden toothpicks, if
necessary.
9. Place in the baking pan, seam-side down. Brush all sides with the oil.
10. Bake 20–25 minutes, or until golden brown and crisp, turning every 5 minutes.
11. Serve with sour cream and guacamole on the side.Chi-Chi's
All the Chi-Chi's restaurants in the United States have closed. They still have a line of grocery
products in supermarkets inspired by the restaurant that features salsas and tortillas in various
varieties and flavors.