Baked Chicken Chimichangas

2 1/4 c cooked chicken, shredded

3/4 c queso fresco or Monterey jack cheese, shredded

3 T chopped green onions

1 t oregano

1/4 t cumin

1 clove garlic, or minced (or 1 t prepared chopped garlic)

3 T diced green chiles

1 1/2 c refried beans

6 T salsa verde

6 8" tortillas

Preheat oven to 375 degrees. Prepare a sheet by lining with foil or parchment paper. If using foil, spray the foil with nonstick cooking spray.

In a large bowl combine the cooked chicken, cheese, green onions, oregano, cumin, garlic and green chiles.

Before assembling chimichangas warm the tortillas in the oven, microwave or heated skillet so they are pliable for folding and rolling.

To assemble, place a tortilla on a sheet of of deli paper or waxed paper. Spread 1/4 c refried beans down the center of the tortilla, stopping about 1/2" from edge. Top with 1/2 c chicken mixture and 1 T salsa verde. Fold in the short sides of the tortilla, then roll up the tortilla to close.

Place chimichangas on prepared baking sheet and bake for 12-15 minutes, or until lightly browned. Serve with additional salad verde.

DINNER DIVAS:

Remove and thaw in fridge for 48 hours.

Preheat to 375.

Line a cookie sheet with foil and coat foil with nonstick cooking spray. Unwrap chimichangas and bake on sheet for 15-20 minutes or until lightly browned and heated through.