Monday, January 3, 2011

Oven-Baked Chicken Chimichangas

2 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1 tsp dried oregano
1/4 tsp cumin
1 minced garlic clove
1 can chopped green chiles, drained
1 1/2 cups refried beans (or one can)
6 8-inch whole wheat tortillas
cooking spray

Combine first 8 ingredients. Divide evenly among the tortillas, then roll up into chimichangas. Place seam-sides down on a greased baking sheet and spray lightly with cooking spray. Bake at 500˚ for 7 minutes, or until tops are golden brown.

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