Try this Baked Chicken Chimichangas recipe, or contribute your own.Suggest a better description
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.
WW 8.4 points
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 158
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