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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Roast Chicken Chimichangas

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

Cooking Light APRIL 2004

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 23%
  • Fat: 9.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.8g
  • Carbohydrate: 42.5g
  • Fiber: 6.5g
  • Cholesterol: 55mg
  • Iron: 3.8mg
  • Sodium: 728mg
  • Calcium: 157mg
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Roast Chicken Chimichangas recipe

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