2 cups Shredded Chicken
2 4oz cans green chilies
16 oz of colby jack cheese
1 can refried beans
Can spray canola oil
I had some chicken breasts that had to be cooked so I cooked them up in the crock pot. Usually for tacos I add a can of diced tomatoes and a can of green chilies to make shredded chicken. This time I just just cooked them with garlic and onion. So now I can make some chicken salad too!
Heat the oven to 400 degrees.
Cover a baking sheet with foil. Lay tortillas on the foil and spray with canola spray. Flip the tortilla and spread some refried beans on the tortilla. Sprinkle on a good amount of cheese, chicken and green chilies. Fold the sides up, then roll into a burritto. Spray again with canola oil.
Place the chimichangas in the oven for 15 minutes or until crispy. Top with shredded cheese until melted.
Serve with guacamole, sour cream, lettuce, olives or any toppings you like.