Easy and Yummy! This recipe is from Cooking Light, really it is a chicken burrito:) It freezes really well and the Green Salsa is key.- YIELD: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
- COURSE: Main Dishes
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.
Nutritional Information
Amount per serving- Calories: 380
- Calories from fat: 23%
- Fat: 9.7g
- Saturated fat: 3.1g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.6g
- Protein: 28.8g
- Carbohydrate: 42.5g
- Fiber: 6.5g
- Cholesterol: 55mg
- Iron: 3.8mg
- Sodium: 728mg
- Calcium: 157mg
My toddler version: Wheat tortillas, refried beans, chicken, and cheese. The kids love to dip it in salsa or cheese dip:)
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