Baked Chimichangas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. —Angela Oelschlaeger, Tonganoxie, Kansas
Ingredients
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2-1/2 cups shredded cooked chicken breast
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1 cup salsa
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1 small onion, chopped
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3/4 teaspoon ground cumin
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1/2 teaspoon dried oregano
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6 flour tortillas (10 inches), warmed
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3/4 cup shredded reduced-fat cheddar cheese
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1 cup reduced-sodium chicken broth
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2 teaspoon chicken bouillon granules
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1/8 teaspoon pepper
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1/4 cup all-purpose flour
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1 cup fat-free half-and-half
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1 can (4 ounces) chopped green chiles
Directions
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1.
Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated.
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2.
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.
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3.
Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes.
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4.
Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts
1 chimichanga: 427 calories, 11g fat (4g saturated fat), 55mg cholesterol, 1306mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 30g protein.
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