Roast Chicken Chimichangas

I made these tonight. They were so easy. I cooked up the chicken...cut into very small pieces. I threw some Southwest Seasoning on it. I forgot to think about a side.

They were very flavorful. I enjoyed them. D did too.

Roast Chicken Chimichangas

These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.

2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese (I used Monterrey Jack , Cheddar and Mexi Blend)
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced (I used 4)
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.

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

CALORIES 380 (23% from fat); FAT 9.7g (sat 3.1g,mono 4.1g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 55mg; CALCIUM 157mg; CARBOHYDRATE 42.5g; SODIUM 728mg; PROTEIN 28.8g; FIBER 6.5g

Cooking Light, APRIL 2004