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Baked Chicken Chimichangas


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Member since 2008

Serves 8 | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

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.

Spryte, I think I am moving, I wanna be your neighbor. Of course you would have to share with me, because otherwise the smells coming from your kitchen would drive me nuts!

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