1. Using 2 forks, shred cooked meat. In a large skillet, combine meat, the salsa, beans, chili peppers and the green onions. Cook and stir over medium heat until heated through. Stir in cheese.
2. 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 a tortilla, near one edge. Fold in sides; roll up.
3. Place in a 13 x 9 x 2-inch baking dish. Bake, uncovered in a 350 degree oven for 15-20 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.
Wrap unbaked chimichangas in foil, seal, label and store for up to 6 months. To prepare, Bake wrapped chimichanga in a 350 degree oven for 50 minutes (or thaw overnight in the refrigerator and bake 30 minutes) Remove foil and bake for 10 more minutes or until tortilla is crisp and brown.
258 calories, 9g total fat (3g saturated fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g protein
1 1/2 starch, 2 lean meats, 1 vegetable