Got some leftover chicken breasts? Make oven “fried” chimichangas! Serve with some mexican style brown rice and steamed veggies for a complete meal.
2 1/2 cups shredded roasted skinless, boneless chicken breasts (leftovers!)
1 cup shredded 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
1/2 cup bottled green salsa
1. Preheat oven to 500 degrees.
2. Combine first 7 ingredients in a large bowl and toss to combine.
3. Spread 1/4 cup beans down the center of each tortilla. Top with 2/3 cup chicken mixture and roll up.
4. Place rolls, seam side down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray and bake at 500 degrees for 7 minutes. Serve with salsa.
Yield: 6 servings (380 calories, 9.7 g total fat, 3.1 g saturated fat, 28.8 g protein, 42.5 g carbohydrate, 6.5 g fiber, 55 mg cholesterol)
Cooking Light, April 2004