ROAST CHICKEN CHIMICHANGAS

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Roast Chicken Chimichangas image

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

Provided by LMillerRN

Categories     Meat

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups shredded shredded roasted cooked boneless skinless chicken breasts
1 cup crumbled queso fresco
1/4 cup chopped green onion
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4 1/2 ounce) can chopped green chilies, drained
1 (16 ounce) can fat-free refried beans
6 (8 inch) flour tortillas
cooking spray
1/2 cup bottled green chili salsa

Steps:

  • Preheat oven to 500°.
  • Combine first 7 ingredients in a large bowl; toss well.
  • Spread 1/4 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.

Nutrition Facts : Calories 288.3, Fat 6.5, SaturatedFat 1.7, Cholesterol 49.6, Sodium 531.2, Carbohydrate 32.8, Fiber 2.6, Sugar 2.9, Protein 23.6

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