Chicken Chimichangas & Chili Relleno Casserole

These both turned out to be delicious...I took a bunch of pictures, but they just didn't do the dish justice. Again, I've made a few tweeks to both recipes to make them healthier...but they are still yummy!!! I made the Chili Rellelno's first and then just popped them back in the oven for a few minutes to warm them back up right before dinner.

Roast Chicken Chimichangas
2 1/2 cups shredded roasted skinless, boneless chicken breasts
(I used boiled chicken breasts...whoops)
1 cup (4 ounces) shredded pepperjack cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chilies, drained
1 (16-ounce) can fat-free re fried black beans
6 (8-inch) wheat flour tortillas
Cooking spray
1/2 cup bottled green salsa (I used red)
Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla.
Top each tortilla with 2/3 cup chicken mixture; roll up.
Place rolls, seam sides down, on a large baking sheet coated with cooking spray.
Coat tops of chimichangas with cooking spray.
Bake at 500° for 7 minutes.
Serve with salsa.

**On my silpat, I didn't have to use the cooking spray on the tray (only on the tops of the chimi's). I did adjust the heat to 450, and cooked for 9 minutes. **



Chili Rellenos Casserole
1-7 oz can whole Ortega chilies (I used 2 4.5 oz cans of chopped Ortega chilies)
1 1/2 cups grated cheddar cheese
1 1/2 cups grated pepper jack cheese
3/4 of a can of reg. size evaporated skim milk
3 large eggs
2 heaping tablespoons of wheat pastry flour
1 8x8 inch baking dish
grease dish
mix cheeses
slice open chilies
mix evaporated milk, eggs and flour
sprinkle 1/2 the cheeses in bottom of dish
lay chilies on top
sprinkle rest of cheeses over top of chilies
pour milk mixture over all
bake 325 degrees, 40 minutes
should not get overly golden