Roast Chicken Chimichangas

Roast Chicken Chimichangas Recipe
Randy Mayor; Jan Gautro
These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.


6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 380
Caloriesfromfat 23 %
Fat 9.7 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 28.8 g
Carbohydrate 42.5 g
Fiber 6.5 g
Cholesterol 55 mg
Iron 3.8 mg
Sodium 728 mg
Calcium 157 mg


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


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.