Roast Chicken Chimichangas

Ingredients

• 
  

2 1/2 cups shredded roasted skinless, boneless chicken breasts

1 cup (4 ounces) crumbled queso fresco 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.

Source:  cookinglight.com