Baked Chicken Chimichanga Recipe
This is a healthy alternative to the Deep Fried Chimichanga and tastes just as delicious!
Servings: 6 people
- 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
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.
Calories: 298kcal | Carbohydrates: 30g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1111mg | Potassium: 644mg | Fiber: 3g | Sugar: 7g | Vitamin A: 519IU | Vitamin C: 10mg | Calcium: 212mg | Iron: 2mg