CHICKEN CHIMICHANGAS

CHICKEN CHIMICHANGAS

8 Servings

8 oz. Chicken breast, cooked and shredded
1 can (16 oz) FF refried beans
1 c. salsa
1 can (4 oz) diced green chiles, drained
1 t. chili powder
¼ c. green onion, sliced
1 c. FF shredded cheddar cheese
8 (8") FF flour tortillas

Preheat oven to 350. Spray a 9"x13" baking dish with Pam; set aside.

Spray a large skillet with Pam.

Cook chicken and green onions in skillet until chicken is no longer pink. Drain off any liquid.

Add chili powder, salsa, beans and green chiles. Cook until heated through. Mix in cheese and remove from heat.

Warm tortillas, 2 at a time, in the microwave to soften.

Place ½ c. chicken mixture down center of each tortilla; fold in the sides and roll up.

Place chimichangas into prepared baking dish.

Spray the tops of each chimichanga lightly with Pam.

Bake uncovered 20-25 minutes or until tortillas are crisp and brown.

Serve with additional salsa, sour cream or other toppings for additional points.