Roast Chicken Chimichangas
This is great to make-ahead for busy week-night dinners. I’ll make a big batch of this on a Saturday or Sunday, and then it’s ready to be re-heated for a quick lunch or dinner during the week.
For the chicken, you can buy pre-cooked chicken meat or a whole rotisserie chicken.
Roast Chicken Chimichangas
2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled monterey jack cheese
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (16-ounce) can fat-free refried black beans with jalapeno (such as Trader Joe’s)
6 (8-inch) whole wheat flour tortillas
Cooking spray
1/2 cup bottled salsa verde
Preheat oven to 500 degrees.
Combine first 5 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 degrees for 7 minutes. Serve with salsa.
Serves 6.
Nutrition Info: 380 cal., 10g fat, 29g protein, 43g carb.