Ingredients:
2 1/2 cups shredded shredded roasted cooked boneless skinless chicken breasts
1 cup crumbled queso fresco
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic cloves, minced
1 (4 1/2 ounce) cans chopped green chilies, drained
1 (16 ounce) cans fat-free refried beans
6 (8 inch) flour tortillas
cooking spray
1/2 cup bottled green chili salsa
Directions:
Preheat oven to 500F.
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 500F for 7 minutes. Serve with salsa.
Servings: 6
Time preparation: 15 min.
Time total: 22 min.