Roast Chicken Chimichangas

These chimichangas are excellent and can be made either with fresh chicken or leftover chicken from a roasted or rotisserie bird. Very light too at only ~380 calories per serving.

Roast Chicken Chimichangas
2-1/2 cups shredded roast chicken
4 oz crumbed queso fresco or Monterrey Jack
1/4 cup chopped green onions
1 tsp dried oregano
1/4 tsp ground cumin
1 garlic clove, minced
1 4.5 oz can chopped green chiles, drained
1 16 oz can fat-free refried beans
6 10-12 inch flour tortillas
salsa verde or your favorite salsa to taste

Preheat oven to 500F. Combine first 7 ingredients in a large bowl and toss well. Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup of chicken mixture. Fold tortillas shut and place with seam sides down on large baking sheet coated with cooking spray. Coat tops of chimis with cooking spray. Bake at 500F for 7 minutes. Serve with salsa verde. Serves 6.