An easy weeknight meal filled with flavor! And much lower fat than a traditional deep fried chimichanga. This is another recipe easy to throw together if you have leftover chicken from another meal, or you baked an extra chicken breast while making my Curry Chicken Salad.
I’ve adapted this (are you surprised?) from a Cooking Light (April 2004) recipe.
1-2 chicken breasts, cooked & chopped
1 cup jack cheese (I’ve substituted cheddar, mozzarella…whatever I have on hand)
1/3 cup fresh cilantro, chopped
1 tsp dried oregano
1/4 tsp ground cumin
2 cloves garlic, minced
1 small can diced green chiles (4.5 oz)
1/4 cup sour cream
1 can refried beans (16 oz)
flour tortillas (small tortillas will yield ~ 10 chimichangas, large tortillas will yield 6-8.)
bottled green salsa, for serving
Preheat oven to 500° F.
Spray 9×13 baking dish with cooking spray.
Combine first 8 ingredients into a bowl, adding more sour cream as necessary to just bind ingredients. Warm tortillas in a stack in the microwave 10-20 seconds… just enough to soften them. Spread refried beans in a thin layer on the tortilla, then spread approx 1/2 cup of chicken mixture on top of the beans. Roll the tortilla, and place seam side down in the baking dish. Continue until chicken mixture is gone. Spray the tops of the tortillas with cooking spray.
Bake at 500° F for 7-10 min. You want to see a golden color just starting to show on the tortillas. Top with salsa & sour cream, if desired, and enjoy!
These also freeze well for a make-ahead meal!