Wednesday: Roast Chicken Chimichangas

I swear every time I hear the word "chimichanga" I think of Meet the Fockers.  I just love that movie!  I've never made these before, but it sounded simple and quick.  Going to serve it with a side of black beans and rice.

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.

Chicken Chimichangas