Roast Chicken Chimichangas

I have made these many times. They are so easy and so good, that it is impossible not to make them again and again. If you have any leftover cooked chicken, just shred it and mix these up. I have made it with shredded cheese when I couldn't find queso fresco or taco sauce instead of salsa verde. The kids gobbled them down (so did my hubby-that is always a good sign)!

Roast Chicken Chimichangas from Cooking Light
2 1/2 cups shredded roasted chicken

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

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.