Baked Chicken Chimichanga with Texas Red Sauce

Chicken Chimichanga
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
4 cups cooked, shredded chicken
3/4 cup prepared salsa
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 can (15 oz) refried beans
1 package Knorr® Fiesta Sides™ - Spanish Rice
8 oz (2 cups) shredded cheese (I used a mix of cheddar and Monterey Jack)
6 burrito sized tortillas
Toppings – sour cream, guacamole, lettuce, tomatoes, etc.

Stir in the shredded chicken. Add the salsa, cumin, smoked paprika and salt. Cook a few minutes until heated through, then turn the heat down to low to keep warm.
Meanwhile, in a small pot, mix the refried beans with a splash of water to thin them out a bit. Place over medium heat and heat through, stirring as needed.
Microwave rice and set aside.
Wrap the tortillas in a paper towel and microwave on high for 30 seconds, or until they are pliable.
Working with 1 tortilla at a time, spread 1/6 of the heated beans down the center of the tortilla. Add a little rice.  Top with 1/6 of the chicken mixture, then 1/6 of the shredded cheese. Fold the edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.
Place seam-side down on a lined baking sheet. And spray each with Pam cooking spray.
Place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

Texas Red Sauce

o 2 tablespoons butter
o 2 tablespoons flour
o 5 teaspoons red chili powder
o 1 1/2 teaspoons cumin
o 2 teaspoons garlic powder
o 6 ounces tomato paste
o 2 1/4 cups water
o salt and pepper

Directions
1. Melt butter/margarine in a sauce pan.
2. Make a roux by browning flour in melted butter/margarine.
3. Add spices and tomato paste; stir until well blended into roux.
4. Add water gradually, stirring constantly.
5. Heat until boiling.
6. Continue simmering and stirring until desired thickness is achieved.
7. Taste every so often and adjust spices as needed.
8. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
9. Place pan in oven and cook until enchiladas are done.