Tonight we had these for dinner with brown rice, a very easy and healthy way to eat a delicious Mexican dish.
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. Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
Nutritional Information
Calories:380 (23% from fat),Fat:9.7g (sat 3.1g,mono 4.1g,poly 1.6g), Protein:28.8g, Carbohydrate:42.5g, Fiber:6.5g, Cholesterol:55mg, Iron:3.8mg, Sodium:728mg, Calcium:157mg
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