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Baked Chimichangas
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Description
I’m trying to find ways to eat the things I love and make them healthy. This is one I came up with last night, and it was better than the real thing!
Ingredients
- 9 ounces, weight Boneless, Skinless Chicken Breast (about Three Breasts)
- 1 teaspoon Adobo All Purpose Season
- 1 teaspoon Garlic Powder
- 1 cup Chopped Cilantro
- 1 can (7.75 Oz. Can) El Pato Salsa De Chili Fresco
- 4 whole La Tortilla Factory Low Carb High Fiber Wheat Tortillas
- 1 cup Reduced/Fat Free Shredded Cheese
- 1 can (10 Oz. Can) Old El Paso Red Enchilada Sauce
Preparation
Heat oven to 350 degrees. Grease baking sheet with Pam.
Season chicken with adobo and garlic. Grill on a stove top grill pan until cooked through. Cube.
Chop cilantro. In a large bowl, mix cilantro, chicken, and El Pato tomato sauce.
Spoon chicken mixture into the center of a tortilla. Fold sides in, and roll up, seam side down and place on a baking sheet. Lightly spray the tops of chimichangas with Pam.
Place in the oven. Cook 15 – 20 minutes. At 10 minutes, sprinkle half of the cheese across chimichangas.
In the meantime, heat enchilada sauce in a pan on the stove.
Serve chimichangas on a plate, spoon enchilada sauce over chimis, and top each one with 1/3 of the remaining cheese.
Serve with refried, or whole pinto beans, and fat free sour cream!
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3 Comments
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rockys on 8.7.2010
I went away last week with husband. Wanted to make him something yummy, while I was away. He called me in California and said “Whatever you made was delicious. Seriously, one of the best things I ever ate.” We keep kosher, so I left out the cheese. Will make again!
danielleawilson on 7.29.2010
This looks like such a great alternative to one of my favorite guilty pleasures. Thank you for making Chimichangas something I can eat without asking for penance from my hips afterwards!
chagrin on 7.2.2010
Yum, I think I will definitely try this one!