Baked Chicken Chimichangas
INGREDIENTS
  • 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
DIRECTIONS
  1. Place chicken breasts and dried chipotle chile in a large sauce pan add water until covered.
  2. Cook 15 - 20 minutes, until chicken is cooked through. Shred chicken with forks and set aside.
  3. Remove seeds from chipotle and dice chile.
  4. In a large non-stick skillet, coated with cooking spray, saute onion, garlic and chipotle until tender.
  5. Add tomatillo salsa, cumin, corriander, cinnamon and cloves.
  6. Simmer 3 minutes.
  7. Add beans and shredded chicken.
  8. Cook until heated through.
  9. Wrap flour tortillas in a slightly damp towel and microwave for 30 seconds, until pliable.
  10. Place 3/4 cup chicken mixture in the center of a flour tortilla, fold sides in, then fold in top and bottom.
  11. Place on a baking sheet coated in cooking spray.
  12. Repeat with remaining filling or tortillas.
  13. Lightly spray tortillas with cooking spray.
  14. Bake 15 - 20 minutes or until golden and crispy.
  15. Garnish with lettuce, salsa and guacamole.
  16. Nutritional Info per Serving (without garnish)
  17. Calories: 468
  18. Fat: 7
  19. Carbs: 62
  20. Fiber: 8
  21. Protein: 38
RECIPE BACKSTORY
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.