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.
These were outrageously good! I used Cheddar, cheaper than queso fresco, and didn't have chiles (I thought I did when I started, but I was wrong!), so I added about 1/4 tsp. of chili powder and about 1/4 tsp. of chipotle chile powder instead, but that doesn't mean I won't use the queso and chiles next time I make them. I did think there were too many refried beans in the filling, and would probably cut that down to about 3 tbsp. per chimi next time I make them. Otherwise, they were yummy, easy and actually fun to make. They came out looking beautiful too.
I added one and one half finely chopped Serrano chilies and about a third cup chopped cilantro to the chicken mixture and then cooked per recipe. This was delicious and a huge hit with the family. It will become a "regular".
My family loves these (even my 2 young, picky boy). It's a regular in our house. I used to cut out the chiles thinking they'd be too spicy for my kids, but they don't even notice! Love the crunch without frying.
I like the changes that Iyones proposed for this recipe. I think chipotle would be a great addition and definately black beans over refried. And like jnygren said SPREAD THE BEANS THIN if you use refried because they overpower everything else.
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