Alright, another week so another installment of Cooking with Chef Boy-R-Dizzy. Today we are making Baked Chicken Chimichangas.
I usually double the amounts to cook for the work week.
I up the amount of chicken to raise the protein content. Also I used low carb tortillas and a little green enchilada sauce (not reflected in directions or nutritional facts). Really brush the the tortillas good with the butter, this makes them crunchy for that chimichanga feel.
Ingredients
• 1-1/2 cups cubed cooked chicken breast
• 1-1/2 cups picante sauce, divided
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 Jalapeno diced
• 2/3 cup chopped green onions, divided
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 flour tortillas (8 inches), warmed
• 1 tablespoon butter, melted
• low/non fat sour cream (optional)
Directions
• In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, jalapeno, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
• Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
ENJOY!
Nutritional Facts
1 chimichanga equals 269 calories,
8 g fat (3 g saturated fat)
31 g carbohydrate
17 g protein
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