Baked Chimichangas - 7 Points Recipe Source: Unknown 8 oz. cooked chicken (1-1/2 cups) 1 (8oz) jar salsa 1 (16oz) can fat-free refried beans 1 (4-1/2oz) can diced green chili peppers, drained 3 tablespoon thinly sliced green onions 4 oz reduced fat Monterey Jack or cheddar cheese, shredded (1 cup) 8 (8-9 inch) flour tortillas Fat-free sour cream (optional) Salsa (optional) Thinly sliced green onion (optional) Using 2 forks shred cooked poultry, pork, or beef. In a large skillet combine poultry or meat, the salsa, beans, chili peppers, and the green onions. Cook and stir over medium heat until heated through. Stir in cheese. Meanwhile, wrap tortillas in foil warm in a 350 degrees oven for 10 minutes. For each chimichanga, spoon about 1/2-cup meat mixture on a tortilla, near one edge. Fold in sides; roll up. 3. Place in a 13 x 9 x 2-inch baking pan. Bakes, uncovered, in a 350-degree oven for 15 to 20 minutes or until heated through and tortillas are crisp and brown. If desired, serve with sour cream, additional salsa, and/or green onion. Makes 8 servings.