Baked Chimichangas

Any time I ask my husband for suggestions on what to make for dinner, these chimichangas are usually the first or second thing he says.So I like to keep some on hand. I will make a bunch of them and keep them in the freezer for those days where I just don't feel like cooking, which is often recently. 

Baked Chimichangas
8 oz. cooked chicken, turkey, pork or beef (1 1/2 cups)
1 (8 oz.) jar salsa
1 (16 oz.) can fat free refried beans
1 (4 1/2 oz.) can diced green chili peppers, drained
3 Tbsp. thinly sliced green onions
4 oz. reduced fat Monterey jack cheese or cheddar cheese, shredded (about 1 cup)
8 (8 to 9 inch) flour tortillas
Topping suggestions:
Fat free sour cream
Salsa
Guacamole
Green onions

Using 2 forks, shred cooked meat. In a large skillet combine meat, salsa, beans, chili peppers, and the green onions. Cook and stir over medium heat until heated through. Stir in cheese (I don't really notice the cheese in there, so I ususally leave it out or serve on the side as a topping).

Meanwhile, wrap tortillas in foil; warm in a 350 degree oven for 10 minutes. For each chimichanga, spoon about 1/2 cup meat mixture on tortialla, near 1 edge. Fold in sides; roll up.

Place in a greased 13x9 inch baking dish. Bake, uncovered, at 350 for 15-20 minutes or until heated through and tortillas are crisp and brown. Serve with suggested toppings. Makes 8 servings.

*Freezing directions: To prepare, wrap the unbaked chimichangas individually in foil. Place in freezer containers. Seal, label, and freeze for up to 6 months.

*To bake: Place frozen chimichangas in a baking dish, still in foil. Bake on 350 for 50 minutes. Remove foil and bake an additional 10 minutes or until brown and crispy. You can also thaw them in the refridgerator overnight. If thawed, bake 30 minutes still in foil. Remove foil and bake an additional 10 minutes.

Nutritional Info per serving: 258 calories, 9 g fat, 37 g cholesterol, 28 g carbohydrates