Baked Chicken Chimichanga Recipe

This is a healthy alternative to the Deep Fried Chimichanga and tastes just as delicious!

6 people

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

2½ cups boneless, skinless chicken breasts, cooked and shredded
1½ cups salsa
1 small onion, chopped
¾ teaspoon cumin
½ teaspoon dried oregano
6 flour tortillas
¾ cup shredded cheddar cheese
1 cup reduced sodium chicken broth
2 teaspoons chicken bouillon granules
⅛ teaspoon pepper
¼ cup all-purpose flour
1 cup fat free half & half
1 can chopped green chilis

Instructions

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13×9 inch baking dish coated with cooking spray. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes til thickened. Stir in chilies and cook until heated through. To serve, cut chimichangas in half, top with sauce.

Nutrition

Calories: 298 kcal · Carbohydrates: 30 g · Protein: 23 g · Fat: 9 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 1111 mg · Potassium: 644 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 519 IU · Vitamin C: 10 mg · Calcium: 212 mg · Iron: 2 mg

Cuisine: Mexican

Course: Main Course