Randy Mayor; Jan Gautro
Worthy of a Special Occasion These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.
Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
Ingredients
- 2 1/2 cups shredded roasted skinless, boneless chicken breasts
- 1 cup (4 ounces) crumbled queso fresco cheese
- 1/4 cup chopped green onions
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 (16-ounce) can fat-free refried beans
- 6 (8-inch) flour tortillas
- Cooking spray
- 1/2 cup bottled green salsa
Preparation
Preheat oven to 500°.Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.
Nutritional Information
Calories: 380 (23% from fat)
Fat: 9.7g (sat 3.1g,mono 4.1g,poly 1.6g)
Protein: 28.8g
Carbohydrate: 42.5g
Fiber: 6.5g
Cholesterol: 55mg
Iron: 3.8mg
Sodium: 728mg
Calcium: 157mg
Big Hit! Made these with the Burrito sized tortillas and the filling only made four chimichangas. Thought the bigger size worked great. I didn't have time to roast the chicken so I pan-seared the chicken in some olive oil with a little kosher salt & cracked pepper. Also, the tops didn't really want to brown so I turned on the broiler for a few minutes. Worked great.
ReplyDeleteServed with shredded lettuce, chopped tomato, and light sour cream salad.
Had enough left over for lunch the next day.