I've rediscovered a fantastic Cooking Light cookbook I've owned for quite awhile...The Best of Cooking Light Everyday Favorites. Everything I've tried from it has been awesome.
I flipped through it back for Cinco de Mayo to find some kind of Mexican entrée we could have. This looked really easy and didn't require a lot of ingredients which are two automatic pluses in my book!
Roast Chicken Chimichangas
Source: The Best of Cooking Light Everyday Favorites
2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
1/2 cup bottled green salsa
Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.
Calories from fat: 23%
Saturated fat: 3.1g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.6g
Instead of using some roasted chicken I threw a couple chicken breasts on the grill while my family was swimming then just shredded the meat once they were cooked (the chicken, not my family). These were so easy to make. Throw everything in a bowl, spread some beans on a tortilla, spoon some chicken mixture down the middle, fold, and bake. I was kind of surprised that the serving size was just one, but they were really filling.
We all really liked these. REALLY liked them. The husband actually asked if we could have weekly chimichanga night. I loved how easy these came together and that we all loved them. This will definitely be in regular rotation in our house.