Roast Chicken Chimichangas

5.0(5)

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

by LMillerRN·published 2006-01-09

Meat

Servings

6 serving(s)

Total time

22 min

prep 15 min

Calories / serving

288 kcal

Ingredients (11)

serves

2 1/2 cups shredded shredded roasted cooked boneless skinless chicken breastschicken-breast
1 cup crumbled queso fresco
1/4 cup chopped green onionscallion
1 teaspoon dried oreganooregano
1/4 teaspoon ground cumincumin
1 garlic clove, mincedgarlic
1 (4 1/2 ounce) can chopped green chilies, drained
1 (16 ounce) can fat-free refried beans
6 (8 inch) flour tortillasflour-tortillas
cooking spraycooking-spray
1/2 cup bottled green chili salsasalsa

Instructions (3 steps)

01Preheat oven to 500°.
02Combine first 7 ingredients in a large bowl; toss well.
03Spread 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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Rich recipe — supports nutrition-aware planning.