Randy Mayor; Jan Gautro
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roast Chicken Chimichangas Recipe. Enjoy quick and easy chicken recipes and learn how to make Roast Chicken Chimichangas.
This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings.
The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.
Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
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
1/2 cup bottled green 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 7 minutes. Serve with salsa.
Amount per serving
Calories from fat: 23%
Saturated fat: 3.1g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.6g
Elaine Magee, M.P.H., R.D., Cooking Light
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