Baked Chicken Phyllo Chimichangas

Place chicken breasts in crock pot with salsa and peppers. Cook on low for approximately 6 hours.

Preheat oven to 325 degrees (F). Remove chicken from crock pot, shred it and then return it to the crockpot and mix it with the juice and veggies.

Stack 3 sheets of phyllo dough on a clean dry work surface. Cut in half lengthwise. Remove 1/2 cup of the chicken mixture from juice and place it on the short end of one stack of phyllo dough. Roll chicken in phyllo dough to make a tight wrap. Place on a baking sheet prepared with cooking spray.

Repeat process to make additional 3 chimichangas, each rolled in 1/2 stack of 3 sheets.

Bake for approximately 25 minutes, or until phyllo is crisp and golden brown.

Serve with 1 teaspoon of light sour cream and your favorite salsa!

Nutrition Info per 1 chimichanga: 277 calories, 3 g fat, 31 g protein, 27 g carbohydrates, 4 g fiber