Roast Chicken Chimichangas

I got out of work later than I anticipated and needed to make dinner fast. These were easier to make than enchiladas and took me only 30 minutes to get dinner ready.  Although what I like most about them is that it isn't fried.  Yum yum!

Roast Chicken Chimichangas

ingredients

• 2 1/2 cups shredded roasted skinless, boneless chicken breasts
• 1 cup monterey jack cheese
• 1/4 cup chopped green onions
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1 garlic clove, minced
• 1 (4.5-oz) can chopped green chiles, drained
• 1 (16 oz) can fat-free refried beans 
• 6 (8-inch) flour tortillas 
• Cooking spray 
• Bottled green salsa

directions

1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well.
3. 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.