Roast Chicken Chimichangas |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack. Ingredients:
2 1/2 cups shredded shredded roasted cooked boneless skinless chicken breasts |
1 cup crumbled queso fresco |
1/4 cup chopped green onion |
1 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1 garlic clove, minced |
1 (4 1/2 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 chili salsa |
Directions:
1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well.
3. 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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