Simple, delicious and just in time for Cinqo~~! Humble & healthy, this is one of our fav. weeknite "standbys."Baked Chimichangas
8-12 standard tortillas (I buy low fat/fat free)
2-4 cooked chicken breasts, shredded (depends on how many chimi's you want to make, I typically roast my chicken w/olive oil, S&P)
1 can fat free refried beans
2-4 cooked chicken breasts, shredded (depends on how many chimi's you want to make, I typically roast my chicken w/olive oil, S&P)
1 can fat free refried beans
1 c. salsa of choice
1 c. shredded cheddar
1/4 c. finely choppped green onion
1 small can chopped green chilis
A few shakes Texas Pete
1 c. shredded cheddar
1/4 c. finely choppped green onion
1 small can chopped green chilis
A few shakes Texas Pete
Combine shredded chicken w/beans, salsa, onions, chilis and Texas Pete. Warm through. Add cheese, stir through until melted.
Fill tortillas w/approx. 1/2 c. of chicken mixture each. Bake in oven at 350 for 20-30 minutes. Serve on a bed of lettuce topped with sour cream and salsa.
*adapted from Better Homes & Gardens New Dieters Cookbook
2 comments:
Do you know I've never had a chimichanga? Mostly because I tend to veer away from fried foods - but this looks great!
Mmmmm looks awesome! I just had Mexican on Friday night but I could easily eat it again tonight. :)
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