The Pioneer Woman Tasty Kitchen
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Baked Chimichangas

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Prep:

Cook:

Level: Easy

System:

4

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!

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!

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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!

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chagrin on 7.2.2010

Yum, I think I will definitely try this one!

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