Chicken Chimichangas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 275.5
- Total Fat: 9.2 g
- Cholesterol: 25.5 mg
- Sodium: 557.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.3 g
- Protein: 21.6 g
View full nutritional breakdown of Chicken Chimichangas calories by ingredient
Introduction
My family loves these, and there fun to make with the kids! My family loves these, and there fun to make with the kids!Number of Servings: 8
Ingredients
-
1 cup picante sauce
3/4 tbls ground cumin
1 tbls dried oregano
12 ounces chicken breast cooked
1 3/4 cups of reduced fat cheddar cheese
3 green onions
8 flour tortillas (make sure there low in cal.)
Directions
Cut chicken in to inch pieces, put in skillet and cook till done. I chop up chicken while cooking to make it smaller.
Take green onions and cut them up should yield around 1/2 cup. set 1/4 a side for later.
Then in a bowl add chicken,1 &1/4 cups of cheese, 1 cup of salsa, cumin, oregano, most of the green onions in a bowl. Mix ingredients together.
Then take 1tbls of butter and melt it.
Spread refried beens on tortilla and then place 1/8 of mixture in a tortilla and fold like a burrito. Repeat till all 8 tortillas are filled. Place them in a nonstick baking pan. Bruch butter on top to help it brown and get nice and crisp. Place in a oven at 400* for 25 min. Once it looks crisp, add the rest of the cheese and top with left over onions and place back in oven till melted. Let set for 5 min before serving. I like to put some extra salsa and light sour cream on mine. One chimichanga per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CN2BE1.
Take green onions and cut them up should yield around 1/2 cup. set 1/4 a side for later.
Then in a bowl add chicken,1 &1/4 cups of cheese, 1 cup of salsa, cumin, oregano, most of the green onions in a bowl. Mix ingredients together.
Then take 1tbls of butter and melt it.
Spread refried beens on tortilla and then place 1/8 of mixture in a tortilla and fold like a burrito. Repeat till all 8 tortillas are filled. Place them in a nonstick baking pan. Bruch butter on top to help it brown and get nice and crisp. Place in a oven at 400* for 25 min. Once it looks crisp, add the rest of the cheese and top with left over onions and place back in oven till melted. Let set for 5 min before serving. I like to put some extra salsa and light sour cream on mine. One chimichanga per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CN2BE1.