Ingredients for Roast Chicken Chimichangas
- Cooked Boneless Skinless Chicken Breasts
- 1 cup queso fresco (or Monterey Jack cheese)
- Green Onion
- Dried Oregano
- Ground Cumin
- Garlic Clove
- Green Chilies
- Fat Free Refried Beans
- Flour Tortillas
- Cooking spray
- Green Chili Salsa
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How to Make Roast Chicken Chimichangas
- Preheat oven to 500°F (260°C).
- In a large bowl, combine 1 lb cooked chicken (shredded), 1 (15-ounce) can of refried beans, 1 cup queso fresco (or Monterey Jack), 1/2 cup chopped onion, 1/4 cup chopped cilantro, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Mix well.
- Spread 1/4 cup of the bean mixture down the center of each large flour tortilla (about 6-8, depending on size).
- Top each tortilla with 2/3 cup of the chicken mixture.
- Carefully roll up the tortillas tightly, tucking in the sides to prevent filling from spilling out.
- Place the chimichangas, seam-side down, on a large baking sheet lightly coated with cooking spray.
- Lightly coat the tops of the chimichangas with cooking spray.
- Bake for 7 minutes, then flip and bake for another 5-7 minutes, or until golden brown and crispy.
- Serve immediately with your favorite salsa and sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
11g
Fat
8g
Carbs
10g
