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.