Baked Chicken Chimichangas

  Chicken & Turkey

I developed this quick and easy chicken chimichanga 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.

Baked Chicken Chimichangas

Average Rating: 4.648648

TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 6 servings.

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
  • Sour cream, optional

Instructions

  • 1. Preheat oven to 375آ°. 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.
  • 2. Bake, uncovered, 20-25 minutes or until heated through. If desired, broil for 1 minute or until browned. Top with remaining picante sauce, onions and if desired, 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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