Roast Chicken Chimichangas

By tonyglib

Weight Watcher Point per Serving: 8

This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings.


Nutritional Information
Calories:380 (23% from fat)
Fat:9.7g (sat 3.1g,mono 4.1g,poly 1.6g)
Protein:28.8g
Carbohydrate:42.5g
Fiber:6.5g
Cholesterol:55mg
Iron:3.8mg
Sodium:728mg
Calcium:157mg

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

Details

Servings 6

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.