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.
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.
Those look AMAZING! I'm eager to try the recipe....I'll keep you posted.
ReplyDeleteThese are just what I need...I have some leftover chicken to deal with later this week!! Looks delish!
ReplyDeleteCatching up now-I love hummus. I've never made it with yogurt and I'm definitely going to give it a go. Also, I used to make peanut butter play dough like crazy and the kids love it. Now-I really would love a nice healthy chimi dinner. Nothing makes me go crazy like Mexican food. Look so yummy!
ReplyDeleteYummy!
ReplyDeleteHannah
I just made these for dinner last night! I total success. I added a bit of shredded cheddar and some sour cream to the mixture (which I'm sure takes the light right out of cooking light) and they were delicious! Instead of queso fresco I used some crumbled feta. My kids AND husband raved. This is a keeper!
ReplyDelete