Cheesey Chicken Chimichangas

This recipe called for turkey, but Andy's trying to outlaw that at our house, so I substituted chicken instead!

1/2 pound skinless chicken breast
2 1/2 cups salsa
16oz can fat-free refried beans
4oz can chopped green chilies, drained
3 TBSP thinly sliced scallions
1 tsp chili powder
1 cup shredded Monterrey Jack cheese, fat-free
8 10-inch whole-wheat flour tortillas
1/2 cup fat-free sour cream

1.  Preheat oven to 350 degrees.  Spray 9x13 inch pan with nonstick spray.
2.  Put chicken in pan and cook until no longer pink (5 - 10 minutes).  Break apart with a fork (I used the food processor)
3.  Add 1 1/2 cup salsa, beans, chilies, scallions and chili powder to pan with chicken; cook, stirring often, for about 3 minutes.  Add cheese.
4.  Place 1 tortilla on a paper towel and microwave for 10 second.  Put 1/4 cup chicken mixture on center of tortilla and roll up.  Repeat for next 7 tortillas.  Bake at 350 for 20 minutes.  Serve with remaining salsa and sour cream.

I followed this recipe at a T (218 calories, 5 grams fat, and 4 grams fiber = 4 points) for me; I added extra cheese on Andy's tortillas for a cheeser version (for the luckier ones who AREN'T counting points ;) ).