Roast Chicken Chimichangas

Name: Roast Chicken Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 128 grams chopped green chiles, drained; 6 8-inchs (8-inch) flour tortillas; 1 garlic clove, minced; 59 milliliters chopped green onions; 0 teaspoons ground cumin; 1 teaspoon dried oregano; 113 grams cup crumbled queso fresco cheese; 454 grams fat-free refried beans; 591 milliliters shredded roasted skinless, boneless chicken breasts; 118 milliliters bottled green salsa

Roast Chicken Chimichangas might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 15g of protein, 8g of fat, and a total of 359 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a vegetarian diet. A mixture of green onions, flour tortillas, roasted, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Preheat oven to 50

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Oven

Combine first 7 ingredients in a large bowl; toss well.

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Bowl

Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up.

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Tortilla

Whole Chicken

Spread

Beans

Roll

Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray.

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Cooking Spray

Roll

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Baking Sheet

Bake at 500 for 7 minutes.

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Oven

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

128grams

chopped green chiles, drained 68-inchs

(8-inch) flour tortillas 1

garlic clove, minced 59milliliters

chopped green onions 0teaspoons

ground cumin 1teaspoon

dried oregano 113grams

cup crumbled queso fresco cheese 454grams

fat-free refried beans 591milliliters

shredded roasted skinless, boneless chicken breasts 118milliliters

bottled green salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.