Ingredients:

½ cup chopped onion

2 minced garlic cloves

2 tablespoons olive oil

½ tablespoon chili powder

1 (16-ounce) jar salsa

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

Directions:

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.

Bon Appetit!