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.
 

Ingredients:
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
jalapenos
cilantro
hot sauce
southwest ranch sauce

Directions:
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!