Roast Chicken Chimichangas
2 ½ cups shredded roasted chicken breasts
1 cup (4 oz) crumbled queso fresco cheese
¼ cup chopped green onions
1 tsp dried oregano
¼ tsp ground cumin
1 garlic clove, minced
1 (4.5 oz) can chopped green chiles, drained
1 (16 oz) can fat-free refried beans
6 flour tortillas
½ cup bottled green salsa
Preheat oven to 500.
Combine first 7 ingredients in a large bowl; toss well.
Spread ¼ cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500 for 7 minutes. Serve with salsa.