Baked Chicken Chimichangas

2 1/2 cup chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat
oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla
at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. 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 to 25 minutes or until golden brown and crisp, turning every 5
minutes.