Roast Chicken Chimichangas

Roast Chicken Chimichangas
Photo by Randy Mayor


  • 1 (16-ounce) can fat-free refried beans
  • ¼ teaspoon ground cumin
  • 6 (8-inch) flour tortillas
  • ½ cup bottled green salsa
  • 1 cup (4 ounces) crumbled queso fresco cheese
  • ¼ cup chopped green onions
  • 1 (4.5-ounce) can chopped green chiles, drained
  • + 4 more ingredients
    • 1 teaspoon dried oregano
    • 1 garlic clove, minced
    • Cooking spray
    • 2 ½ cups shredded roasted skinless, boneless chicken breasts

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...

View full recipe at My Recipes


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