Roast Chicken Chimichangas
- Number of Servings: 1
Ingredients
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.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AMIKEROY.
2 1/2 cups shredded roasted skinless, boneless chicken breasts1 cup (4 ounces) crumbled queso fresco cheese1/4 cup chopped green onions $1 teaspoon dried oregano1/4 teaspoon ground cumin1 garlic clove, minced1 (4.5-ounce) can chopped green chiles, drained1 (16-ounce) can fat-free refried beans6 (8-inch) flour tortillas $Cooking spray1/2 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.
Serving Size: 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user AMIKEROY.
Nutritional Info Amount Per Serving
- Calories: 78.1
- Total Fat: 0.9 g
- Cholesterol: 41.2 mg
- Sodium: 46.2 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 16.4 g
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