BAKED CHICKEN CHIMICHANGAS
- Servings: 8
- 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)
Website Credit: http://foodsandflavorsofsanantonio.blogspot.com/