Roast Chicken Chimichangas

• 2 1/2 cups shredded shredded roasted cooked boneless skinless chicken breasts
• 1 cup crumbled queso fresco
• 1/4 cup chopped green onion
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 garlic clove, minced
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1 (16 ounce) can fat-free refried beans
• 6 (8 inch) flour tortillas
• cooking spray
• 1/2 cup bottled green chili salsa

1. Preheat oven to 500u0b0.
2. Combine first 7 ingredients in a large bowl; toss well.
3. 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 500u0b0 for 7 minutes. Serve with salsa.

chicken breasts, queso fresco, green onion, oregano, ground cumin, garlic, green chilies, beans, flour tortillas, cooking spray, green chili salsa

Taken from www.food.com/recipe/roast-chicken-chimichangas-151034 (may not work)