Baked Chicken Chimichangas
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
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.
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.