Roast Chicken Chimichangas

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
Source:  Cooking Light

• 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
• Cooking spray
• 1/2  cup  bottled green salsa

1. Preheat oven to 500°.
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 500° for 7 minutes. Serve with salsa.