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Roast Chicken Chimichangas


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  • 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



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.

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