I'm not sure if I've ever had a chimichanga before Sunday night. I had no idea what I was missing! It was a complete accident that we stumbled upon this Godsend of a meal. Sunday afternoon I was flipping through a Cooking Light cookbook trying to figure out what we were going to eat for the week so I could go grocery shopping. I had everything picked out when Ryan requested some kind of Mexican/Southwest chicken meal for dinner that night. The first recipe I came to that qualified was chicken chimichangas. Ryan asked what a chimichanga was. I said I didn't have a clue. But the ingredients sounded good, so I added them to the list and we'd give it a shot for dinner.
2 1/2 cups shredded cooked boneless chicken breast
1 cup crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 clove garlic, minced
1 (4.5 ounce) can green chilies drained
1 (16 ounce) can fat free refried beans
6 (8 inch) whole grain flour tortillas
bottled green salsa
Directions:1. Preheat oven to 500 degrees.
2. Combine first 7 ingredients in large bowl and toss well.
3. Spread 1/4 cup refried beans down center of each tortilla. Add 2/3 cup chicken mixture. Roll. Place in casserole dish (coated with cooking spray) with seams down.
4. Spray tops of tortillas with cooking spray. Optional: top with a little extra cheese.
5. Bake for 7 minutes.
6. Serve with green salsa, hot sauce and/or guacamole.