Roast Chicken Chimichangas
CATEGORIES
INGREDIENTS
  • 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
  • Cooking spray
  • ½ cup bottled green salsa
DIRECTIONS
  1. Preheat oven to 500.
  2. Combine first 7 ingredients in a large bowl; toss well.
  3. 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.