Baked Chicken Chimichangas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 1/2 cups cubed cooked chicken breasts3/4 cups picante sauce1/2 cup shredded cheddar cheese1/3 cup chopped green onions1 tsp cumin1 tsp dried oregano1/2 cup sour cream5 oz pkg cooked yellow rice (I use Vigo brand)1/2 cup chicken broth1 tsp chicken bouillon1/8 tsp pepper2 Tbsp flour1/2 cup half and half4 oz can green chilies7-10 tortillas
In a small bowl, combine the chicken, picante sauce, cheese, onions, cumin, oregano, sour cream and rice. Spoon ¨ö cup mixture down the center of each tortilla. Fold sides and ends over filing and roll up. Place seam side down in a 13x9 inch baking dish coated with cooking spray. Spray chimichangas with cooking spray.
Bake, uncovered, at 375¢ª for 20-25 minutes or until heated through.
Meanwhile, in a small pot, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Remove from heat and stir in the chilies. Spoon over chimichangas.
Serving Size: Makes 7-10 Chimis
Bake, uncovered, at 375¢ª for 20-25 minutes or until heated through.
Meanwhile, in a small pot, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Remove from heat and stir in the chilies. Spoon over chimichangas.
Serving Size: Makes 7-10 Chimis
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 5.0 g
- Cholesterol: 29.4 mg
- Sodium: 726.6 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 3.4 g
- Protein: 14.5 g
Member Reviews