Roast Chicken Chimichangas

Roast Chicken Chimichangas

• This Mexican-inspired dish is a great way to use leftover chicken. 

• The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings. 

• The chimichanga 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

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.

Keywords: Roast Chicken Chimichangas

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