• Prep Time
    120 Mins
  • Cook Time
    0 Mins
  • Total Time
    120 Mins
  • The base number of servings for this recipe is 6
    OK

    Healthy Chicken Chimichangas

    Instead of deep-frying, as is traditional, these healthier chimichangas are brushed with some olive oil and baked.


    Ingredients
    1
    can
    reduced-sodium chicken broth
    1
    large boneless, skinless chicken breast
    3/4
    cup
    salsa - (plus more for garnish)
    1
    teaspoon
    ground cumin
    1/2
    teaspoon
    dried oregano
    1
    cup
    shredded light or reduced-fat cheddar cheese
    1/4
    cup
    finely chopped scallions - (plus more for garnish)
    6
    flour tortillas - (6 to 8 inches)
    2
    tablespoons
    Olive Oil
    reduced-fat or nonfat sour cream
    shredded lettuce
    Directions
    In a medium saucepan, combine broth and 1 can of water and bring to a boil over medium-high heat. Add chicken, reduce to a simmer, and cook for 12 minutes. Remove from heat and let cool in poaching liquid, 15 to 30 minutes. Shred chicken using two forks.
    Preheat the oven to 400°F. In a large bowl, combine chicken, salsa, cumin, oregano, cheese, and scallions. Divide the mixture into 6 portions. Place 1 portion filling in center of a tortilla; fold left and right Side dish of tortilla over filling, then fold tops and bottoms over Side dish to form square, securing with toothpick if necessary. Repeat for remaining tortillas.
    Place each chimichanga seam-side down on a baking sheet and brush with olive oil. Bake for 25 minutes, or until golden brown. Garnish with scallions, salsa, sour cream, and lettuce.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Chicken

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