Recipes

Baked Chicken Chimichangas

Brunch  Dinner  Low Fat  Lunch  Main Dish  Mexican  Poultry  Tex-Mex 

• 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)

Calories: 468

Fat: 7

Carbs: 62

Fiber: 8

Protein: 38

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.

Author: Gloria Chadwick

Website Credit: http://foodsandflavorsofsanantonio.blogspot.com/