Chimichangas Chicken

3 cups DLM Chicken, cooked and chopped
1 tsp chili powder
(1) 16-oz jar DLM Salsa
(16) 8 inch flour tortillas
(1) 16-oz can vegetarian refried beans
1 cup shredded cheddar cheese
(1) 4-oz diced green chili peppers
Vegetable cooking spray
1/2 tsp cumin

In a large skillet, combine chicken, salsa, beans, undrained green chilies, cumin, and chili powder. Cook until heated through and mixture begins to thicken. In another skillet, heat tortillas over medium-low heat for 30 seconds on each side. Place 1/3 cup of filling in center of tortilla, and generously sprinkle with shredded cheese.

Fold in top and bottom of tortilla, and roll up. Place in baking pan coated with vegetable spray. If desired, add more salsa on top of rolled tortillas. Bake at 350°F for 30 minutes or until hot.

Makes 8 servings

Allergy Warning: Contains MilkContains Wheat

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