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Baked Chicken Chimichangas

Baked Chicken Chimichangas - Picture

Calories 414 (21% from fat)
Fat 9.5 gram
Saturated Fat 4.4 gram
Trans Fat 0 gram
Cholesterol 81 mg.
Sodium 785 mg.
Carb. 47 gram
Fiber 3 gram
Sugar 7.4 gram
Sugar Alcohol 0 gram
Protein 33 gram


2 lbs. chicken breast, boneless, skinless

2 onions (2 cups), chopped

2 cloves (2 tsp.) garlic, minced

fat free olive oil spray

1/2 onion (1/2 cup), chopped

2 cloves (2 tsp.) garlic, minced

16 oz. salsa
(We used Green Mountain Gringo Salsa because it had the lowest sodium.)

1/2 Tbsp. chili powder

1/2 tsp. cumin

8 flour tortilas (8 inch size)

1 cup fat free refried beans

16 Tbsp. reduced fat sour cream

This recipe is higher in sodium. If you're on a restricted sodium diet, simply switch out the FLOUR TORTILLAS for CORN TORTILLAS and you cut the sodium per serving in half.

1. Put the chicken, 2 cups onion and 2 cloves garlic in a non-stick pot. Add water until chicken is covered, then bring to a boil. Reduce the heat and simmer, stirring occasionally for 35 minutes, or until inside chicken is no longer pink.

2. Once chicken is cooked, pour the broth out and let the meat cool. Then using two forks, shred the chicken along the fibers into bite sized pieces.

3. Heat a non-stick frying pan, coat lightly with olive oil spray and saute the 1/2 cup of onions and 2 cloves garlic until translucent. Stir in the salsa, chili powder and cumin. Once combined, stir the chicken in, remove from the heat and let it all cool down.

4. Preheat the over to 450 degrees Fahrenheit. Lightly spray fat free olive oil on a baking pan.

5. Now take each tortilla and spread a heaping tablespoon of refried beans down the middle of each one. Top with 1/2 a heaping cup of the chicken mix. Fold the sides over and then the bottom and top.

6. Place folded chimichangas seam side down on the baking pan. Bake for 15 to 20 minutes, turning every 5 minutes to ensure even cooking. As soon as they're browned, they're done.

7. Serve each chimichanga with 2 tablespoons reduced fat sour cream on top.

Yield: 8 Servings - 1 Chimichanga Per Serving

Baked Chicken Chimichangas 

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