Taste of Home
Baked Chicken Chimichangas
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.
I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. —Rickey Madden, Clinton, South Carolina
Ingredients
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1-1/2 cups cubed cooked chicken breast
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1-1/2 cups picante sauce, divided
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1/2 cup shredded reduced-fat cheddar cheese
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2/3 cup chopped green onions, divided
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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6 flour tortillas (8 inches), warmed
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1 tablespoon butter, melted
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Sour cream, optional
Directions
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1.
Preheat oven to 375°. In a small bowl, combine 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 15x10x1-in. baking pan coated with cooking spray. Brush with butter.
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2.
Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, about 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream.
Nutrition Facts
1 chimichanga: 269 calories, 8g fat (3g saturated fat), 39mg cholesterol, 613mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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