Baked Chicken Chimichangas Recipe

Baked Chicken Chimichangas Recipe photo by Taste of Home

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I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they're much healthier than fried chimichangas. —Rickey Madden, Clinton, South Carolina

This recipe is:

Healthy

Diabetic Friendly

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Baked Chicken Chimichangas Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1-1/2 cups cubed cooked chicken breast
1-1/2 cups picante sauce, divided
1/2 cup shredded reduced-fat cheddar cheese
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

Directions

In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, 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.
To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.
To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions. Yield: 6 servings.

Nutritional Facts 1 chimichanga equals 269 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 613 mg sodium, 31 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Baked Chicken Chimichangas in Healthy Cooking December/January 2009, p64