Roast Chicken Chimichangas

By á-4131

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
9 points plus

Ingredients

• 2 1/2 cups shredded roasted skinless, boneless chicken breasts
• 1 cup (4 ounces) crumbled queso fresco cheese
• 1/4 cup chopped green onions
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 (4.5-ounce) can chopped green chiles, drained
• 1 (16-ounce) can fat-free refried beans
• 6 (8-inch) flour tortillas
• Cooking spray
• 1/2 cup bottled green salsa

Preparation

Step 1

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.