Shaiya's Baked Chimichangas

This is a favorite of our nephew Malachi who is 4 years old.  The cinnamon adds a nice depth of flavor in the dish and this makes great use of leftover chicken.

2 tablespoons butter
2 tablespoons oil
1 onion, chopped
2 teaspoons minced garlic
1 jalapeno pepper, diced
1 ½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon cinnamon
1 teaspoon salt
1 Roma tomato, diced
3 tablespoon fresh cilantro
1 whole shredded rotisserie chicken (or leftover chicken)
1/3 cup sour cream
1 15 oz can refried beans
8 10-inch flour tortillas
1 cup shredded Mexican blend cheese

Toppings: (your favorite choices)
sour cream
shredded cheese
hot sauce
southwest ranch sauce

1. Preheat oven to 450.
2. Sauté onion, garlic, and jalapeno with butter and oil.
3. Add chili powder, cumin, cinnamon, and salt. Cook for 1 minute. Add tomato and cilantro and cook for 2 minutes. Stir in chicken and sour cream cooking until warm through. Remove from heat.
4. Spread 2 tablespoon refried beans in the center of each tortilla, leaving a 2 inch end around the tortilla. Top with a scoop of chicken and cheese. Roll up chimichanga.
5. While brushing with oil, place chimichanga seam side down in 9×13 pan.
6. Bake 8 minutes on each side, or until golden brown.
7. Enjoy!