Print Options

Back to Baked Chimichangas >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Baked Chimichangas

For my mouthwatering entree, I fill tortillas with tender shredded chicken, then top them with a thick, fill-flavored sauce.—Angela Oelschlaeger, Tonganoxie, Kansas

6 ServingsPrep/Total Time: 30 min.

Ingredients

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half
1 can (4 ounces) chopped green chilies

Directions

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and
oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture down the center of each tortilla; top
with 2 tablespoons cheese. Fold sides and ends over filling and roll
up.
Place seam side down in a 13-in. x 9-in. baking dish coated with
cooking spray. Bake, uncovered, at 425° for 15 minutes or until
lightly browned.
Meanwhile, in a small saucepan, combine the broth, bouillon and

2 of 2

Baked Chimichangas (continued)

Directions (continued)

pepper. Cook until bouillon is dissolved. In a small bowl, combine
flour and cream until smooth; gradually stir into broth. Bring to a
boil; cook and stir for 2 minutes or until thickened. Stir in
chilies; cook until heated through. To serve, cut chimichangas in
half; top with sauce. Yield: 6 servings.

Nutrition Facts: One serving (1 chimichanga with 1/4 cup sauce) equals 423 calories, 9 g fat (3 g saturated fat), 57 mg cholesterol, 1,326 mg sodium, 47 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.