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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 468.2
  • Total Fat: 7.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,322.5 mg
  • Total Carbs: 61.5 g
  • Dietary Fiber: 8.3 g
  • Protein: 38.7 g

View full nutritional breakdown of Baked Chicken Chimichangas calories by ingredient
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Baked Chicken Chimichangas

Submitted by: WOODLANDSPRYTE
Baked Chicken Chimichangas

Introduction

Instead of frying these, I baked them in a hot oven for a tasty delicious low fat dish. This recipe is adapted from Foods and Flavors of San Antonio by Gloria Chadwick. Instead of frying these, I baked them in a hot oven for a tasty delicious low fat dish. This recipe is adapted from Foods and Flavors of San Antonio by Gloria Chadwick.
Number of Servings: 8

Ingredients

    2 lbs skinless chicken breast
    1 dried chipotle chile
    1/2 C onion, chopped
    4 cloves garlic, chopped
    1 tsp cumin
    1/2 tsp coriander
    1/2 tsp cinnamon
    1/2 tsp cloves
    16 oz tomatillo salsa
    2 15.5oz cans pinto beans, drained & rinsed
    salt & pepper to taste
    8 10in flour toritllas

    Optional: lettuce, salsa, guacamole

Directions

Place chicken breasts and dried chipotle chile in a large sauce pan add water until covered.

Cook 15 - 20 minutes, until chicken is cooked through. Shred chicken with forks and set aside.

Preheat oven to 450F.

Remove seeds from chipotle and dice chile.

In a large non-stick skillet, coated with cooking spray, saute onion, garlic and chipotle until tender. Add tomatillo salsa, cumin, corriander, cinnamon and cloves. Simmer 3 minutes. Add beans and shredded chicken. Cook until heated through.

Wrap flour tortillas in a slightly damp towel and microwave for 30 seconds, until pliable.

Place 3/4 cup chicken mixture in the center of a flour tortilla, fold sides in, then fold in top and bottom.

Place on a baking sheet coated in cooking spray. Repeat with remaining filling or tortillas.

Lightly spray tortillas with cooking spray. Bake 15 - 20 minutes or until golden and crispy.

Garnish with lettuce, salsa and guacamole.

Number of Servings: 8

Recipe submitted by SparkPeople user WOODLANDSPRYTE.






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