Baked Chicken Chimichangas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I developed this quick and easy recipe through trial and error. I used to garnish with sour cream, too, but eliminated it in order to lighten the recipe. My friends all love it when I cook these, and they're much healthier than fried chimichangas. Ingredients:
1-1/2 cups cubed cooked chicken breast |
1-1/2 cups picante sauce, divided |
1/2 cup shredded reduced-fat cheddar cheese |
2/3 cup chopped green onions, divided |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
6 flour tortillas (8 inches), warmed |
1 tablespoon butter, melted |
Directions:
1. In a small bowl, combine the chicken, 3/4 cup 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 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
2. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.
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