Baked Chicken Chimichangas

开云体育

Baked Chicken Chimichangas

Serves:?6

Made By: Debra L Cook

"Healthy version. I made this for my family and it was a hit! Some I didn't brush with butter and I provided plain Greek Yogurt as a substitute for sour cream. Using those with the greek yogurt (0) and diced tomato (0) for toppings, it was only 3 points on Weight Watchers."

These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga.

Author: Christy Denney from "The Girl Who Ate Everything" website

Yield:?6 Chimichangas
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

2?cups	cooked?chicken, chopped or shredded
1?cup	salsa?(your favorite)
1?teaspoon	ground?cumin
1/2?teaspoon	dried?oregano?leaves, crushed
1?cup	shredded?Cheddar cheese
2	green onions, chopped (about 1/4 cup)
6	8-inch?flour tortillas?(use corn or No Carb for less calories)
2?tablespoons	butter, melted
	diced tomato, sour cream, guacamole, salsa, and shredded cheddar?cheese?for topping

Directions:

1. Preheat oven to 400°F.

2. In a large bowl, mix chicken, salsa, cumin, oregano, cheese and green onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3. Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet. Brush with melted butter.

4. Bake at 400°F for 25 minutes or until golden brown and crispy.

Garnish with your favorite toppings and serve with salsa on the side.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

#251626

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