Roast Chicken Chimichangas
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| Thu, 01-06-2005 - 4:10pm |
Roast Chicken Chimichangas![]()
These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack. I used reduced fat shredded cheddar and served it with Mexican Chopped Salad. ![]()
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2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) whole wheat tortillas
Cooking spray
1/2 cup bottled green salsa
Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.
Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)
CALORIES 380 (23% from fat); FAT 9.7g (satfat 3.1g, monofat 4.1g, polyfat 1.6g); PROTEIN 28.8g; CARBOHYDRATE 42.5g; FIBER 6.5g; CHOLESTEROL 55mg; IRON 3.8mg; SODIUM 728mg; CALCIUM 157mg;
Cooking Light, APRIL 2004



Is this recipe for all Phases?
karen