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 degrees F. Grease a 15 x 10 x 1-inch jellyroll 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
Bake for 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.