Chimichangas

**This is a recipe that you can make ahead**

1 large yellow onion, diced
1 tbsp. olive oil
4 frozen boneless/skinless chicken breast
2 cans diced green chilis
2 cloves garlic, minced
1 can black beans, drained (optional)
1 large tomato, diced (or more if you love tomato)
2 tsp cumin (or more to taste)
salt
1/2 cup of light zesty italian dressing
8-10 whole wheat tortillas
Salsa - for topping

Prep:

In the morning, place whole chicken breasts in crockpot. Pour 1/2 cup of the italian dressing over it and cook on low for 4-6 hrs. When it is done, it should easily shred. Take chicken out and shred/cube it. See instructions below when time to prepare the dinner.

At Dinner Time:
Preheat oven to 400.

1.In large pot, sautee onion in a tbsp. of olive oil over med. heat. 2. Add garlic and green chilis.
3. Reduce heat to med-lo and add the cooked shredded/cubed chicken, can of drained black beans and diced tomato.
4. Add cumin and salt to your desired taste.
5. Measure the correct amount of meat/bean mixture (size of your palm)
6. Place meat/bean mixture on a tortilla.
7. Roll into a chimichanga. I fold in the sides first and then roll it.
8. Place on greased (pam spray) cookie sheet and bake on 400 for 12-15 minutes or until crisp.
9. Remove from oven, top with salsa and enjoy!