Ingredients
  • 1 6 ounce package Tyson® Grilled & Ready® Refrigerated Southwestern Chicken Breast Strips
  • 1 16 ounce can fat-free refried beans
  • 1 8 ounce jar salsa
  • 1 4 1/2 ounce can diced green chile peppers, drained
  • 3 tablespoons thinly sliced green onions
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 8 8 - 9 inches flour tortillas
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Directions
1. 
Preheat oven to 350 degrees F. Wrap tortillas in foil. Heat in oven 10 minutes.
2. 
Meanwhile, for filling, in a large skillet combine Grilled & Ready® Southwestern Chicken Strips, beans, salsa, chile peppers, and green onions. Cook and stir over medium heat until heated through. Stir in cheese.
3. 
For each chimichanga, spoon about 1/2 cup of the meat mixture onto each tortilla just below center and to within 1 inch of the edge. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom.
4. 
Place in a 9x13x2-inch baking pan. Bake, uncovered, in a 350 degrees F oven 15-20 minutes or until heated through and tortillas are crisp and brown.
Serving Suggestion:
1. 
Serve chimichangas with additional salsa, sour cream, andor green onion.
Freezing Directions:
1. 
Place the unbaked chimichangas in freezer containers. Seal, label, and freeze for up to 6 months. To prepare, wrap the frozen chimichangas individually in foil. Bake in a 350 degrees F oven for 50 minutes. (Or thaw chimichangas in refrigerator overnight. Wrap each in foil and bake about 30 minutes.) Remove the foil. Bake 10 minutes more or until tortillas are crisp and brown.

nutrition information

Per Serving: cal. (kcal) 285, Fat, total (g) 8, chol. (mg) 28, sat. fat (g) 3, carb. (g) 36, fiber (g) 3, pro. (g) 16, vit. A (IU) 194, vit. C (mg) 1, sodium (mg) 1075, calcium (mg) 232, Percent Daily Values are based on a 2,000 calorie diet
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