Roast Chicken Chimichangas
Recipe from Cooking Light
Ingredients
- 2 1/2 cups shredded roasted skinless, boneless chicken breasts
- (I bought a whole Rot. chicken and shredded it...dark & light meat)
- 1 cup (4 ounces) crumbled queso fresco cheese (or another Mexican mix 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.
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1 comments:
I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this chicken chimichanga widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for chimichanga,Thanks!
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