Baked Chicken Chimichangas
2 lbs skinless chicken breast
1 dried chipotle chile
1/2 C onion, chopped
4 cloves garlic, chopped
1 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cloves
16 oz tomatillo salsa
2 15.5oz cans pinto beans, drained & rinsed
salt & pepper to taste
8 10in flour toritllas
Optional: lettuce, salsa, guacamole
Place chicken breasts and dried chipotle chile in a large sauce pan add water until covered.
Cook 15 - 20 minutes, until chicken is cooked through. Shred chicken with forks and set aside.
Remove seeds from chipotle and dice chile.
In a large non-stick skillet, coated with cooking spray, saute onion, garlic and chipotle until tender.
Add tomatillo salsa, cumin, corriander, cinnamon and cloves.
Simmer 3 minutes.
Add beans and shredded chicken.
Cook until heated through.
Wrap flour tortillas in a slightly damp towel and microwave for 30 seconds, until pliable.
Place 3/4 cup chicken mixture in the center of a flour tortilla, fold sides in, then fold in top and bottom.
Place on a baking sheet coated in cooking spray.
Repeat with remaining filling or tortillas.
Lightly spray tortillas with cooking spray.
Bake 15 - 20 minutes or until golden and crispy.
Garnish with lettuce, salsa and guacamole.
Nutritional Info per Serving (without garnish)
Pairs Well With
Instead of frying these, I baked them in a hot oven for a tasty delicious low fat dish. This recipe is adapted from Foods and Flavors of San Antonio by Gloria Chadwick.