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Roast Chicken Chimichangas

Source of Recipe

Barbo's Diet Kitchen - Carol W. - Cooking Light April 2004

Roast Chicken Chimichangas

WW Points
Serves 6

Nonstick cooking spray
2-1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ozs) crumbled queso fresco cheese
1/4 cup chopped green onions
1 tsp dried oregano
1/4 tsp ground cumin
1 garlic clove, minced
1 can (4.5 ozs) chopped green chiles, drained
1 can (16 ozs) fat-free refried beans
6 (8 inch) flour tortillas
1/2 cup bottled green salsa

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

Preheat the oven to 500�F. Spray a large baking sheet with cooking spray.

In a large bowl, combine the chicken, cheese, green onions, oregano, cumin, garlic and chiles; toss well.

Spread 1/4 cup beans down the center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place the rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat the tops of the chimichangas with cooking spray. Bake at 500� degrees for 7 minutes.

One serving equals: 318 Calories; 8g Fat; 33g Carbohydrate; 28g Protein; 568mg Sodium; 54mg Cholesterol; 7g Fiber +++++ WWP: 6