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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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