 |
| Backed Chicken Chimichangas |
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 Read more
Ingredient
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
1.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.
2. Bake,
uncovered, at 375° for 20-25 minutes or until heated through. Top with
remaining picante sauce and onions. Yield: 6 servings.
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES: 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
No comments:
Post a Comment