Roast Chicken Chimichangas
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Ingredients
- 2 1/2 cups shredded roasted, skinless boneless chicken breasts
- 1 cup shredded monterey jack 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 chilies, drained
- 1 (16 ounce) can fat free refried beans
- 6 (8-inch) flour tortillas
- cooking spray
- 1/2 cup bottled green salsa
Details
Servings 6
Preparation
Step 1
Preheat oven to 500 degrees
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 degrees for 7 minutes. Serve with salsa.
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