roast chicken chimichangas

I love finding a Cooking Light recipe that doesn’t look or taste at all like a light recipe. This chimichanga is baked instead of fried but still gets that crispy tortilla on the outside and yummy chicken filling on the inside. Not to mention it is extremely fast and easy! I followed the recipe pretty closely but you could vary the ingredients any way you like! More veggies, different cheeses, different meat, etc…


recipe adapted from

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

1 cup monterey jack cheese

1/4 cup chopped green onions

1 tsp. dried oregano

1/2 tsp. 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) wheat tortillas

Cooking spray

1/2 cup 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 9 minutes. Serve with salsa.




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