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Roast Chicken Chimichangas

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
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 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

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

    Peeling and Mincing Garlic
  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.