Ingredients
Prep
- 1 C frozen chopped spinach
- 1 deli roasted chicken
- 2/3 C frozen corn
- 15 oz canned black beans
- 2 t chili powder
- 1 t ground cumin
- 3/4 t salt
- 1 1/2 C shredded Monterrey jack cheese
- 6 flour tortillas burrito size
On Cooking Day
- 2 T olive oil
- 1 bag tortilla chips
- 1 jar salsa
- 6 C salad greens
- 1 C sour cream optional
Instructions
To Assemble
- Thaw spinach in colander under running water. Squeeze until very dry.
- Drain beans and rinse.
- Shred deli roasted chicken.
- Mix first 8 ingredients in a large bowl.
- Scoop mixture equally onto each tortilla and roll up, folding in sides.
- Store in a container with lid or zipper bag.
To Cook
- Place chimichangas on baking sheet.
- Brush with oil and bake on baking sheet sprayed with non stick spray at 400 degrees for 15 - 20 minutes until golden brown and lightly crisp. Top with sour cream if desired.
- Serve with chips, salsa and green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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