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Name: Baked Chicken Chimichangas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 1/2 cups shredded chicken breast; 1 cup salsa; 1 small onion chopped; 3/4 teaspoon ground cumin; 1/2 teaspoon dried oregano; 6 10-inch flour tortillas; 3/4 cup shredded reduced-fat cheddar; 1 cup reduced-sodium chicken broth; 2 teaspoons chicken bouillon granules; 1/8 teaspoon pepper; 1/4 cup all-purpose flour or wondra; 1 cup fat-free half-and-half; 1 4-oz. can chopped green chilies

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INGREDIENTS

2 1/2 cups shredded chicken breast
1 cup salsa
1 small onion ; chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 10-inch flour tortillas
3/4 cup shredded reduced-fat cheddar
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour or wondra
1 cup fat-free half-and-half
1 4-oz. can chopped green chilies

Servings

INSTRUCTIONS

Preheat oven to 425 degrees.

In a nonstick skillet, simmer first 5 ingredients until heated through and most of the liquid evaporates. Place ? cup chicken mixture down the center of each tortilla; top with 2 Tablespoons of cheese.

Fold sides and ends over filling; roll up. Place seam side down in a 13x9-inch baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through.

To serve, cut chimichangas in half; spoon sauce over the top.

NOTES

WW 8.4 points

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Baked Chicken Chimichangas

2 1/2 cups shredded chicken breast
1 cup salsa
1 small onion chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 10-inch flour tortillas
3/4 cup shredded reduced-fat cheddar
1 cup reduced-sodium chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour or wondra
1 cup fat-free half-and-half
1 4-oz. can chopped green chilies

Preheat oven to 425 degrees.

In a nonstick skillet, simmer first 5 ingredients until heated through and most of the liquid evaporates.  Place ? cup chicken mixture down the center of each tortilla; top with 2 Tablespoons of cheese.

Fold sides and ends over filling; roll up.  Place seam side down in a 13x9-inch baking dish coated with nonstick cooking spray.  Bake, uncovered, at 425 degrees for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chilies; heat through.

To serve, cut chimichangas in half; spoon sauce over the top.

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Nutrition

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Serving Size: 1 Serving (169g)
Recipe Makes: 6 Servings

Calories: 158
Calories from Fat: 29 (18%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.6g
Cholesterol 2mg		1 %
Sodium 669.9mg		23 %
Potassium 322.9mg		8 %
Total Carbohydrate 27.2g		8 %
	Dietary Fiber 2g	8 %
	Sugars, other 25.2g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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