Backed Chicken Chimichangas (Taste of Home Cookbook)
- Number of Servings: 6
Ingredients
1 1/2 cups cubed cooked chicken breast1 1/2 cups picante sauce1/2 cup shredded cheddar cheese2/3 cup chopped green onions1 teaspoon ground cumin1 teaspoon dried oregano6 flour tortillas (8 inches), warmed1 tablespoon butter, melted
1) In a small bowl, combine the chicken, 3/4 cup of 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 large shallow pan coated with cooking spray. Brush with butter.
2) Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GK2482.
2) Bake, uncovered, at 375 degrees for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GK2482.
Nutritional Info Amount Per Serving
- Calories: 226.9
- Total Fat: 4.7 g
- Cholesterol: 45.6 mg
- Sodium: 447.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.6 g
- Protein: 20.0 g
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