This is a favorite for those of us who like Mexican food.
4 (8-inch) or 8 (6-inch) whole-wheat tortillas.
Filling:
1 1/2 cups cooked and cubed chicken
3/4 cup salsa, thick and chunky
1/2 cup (2 ounces) grated, reduced-fat cheddar or Mexican blend cheese
Optional:
extra salsa
Spanish Yogurt Sauce
Preheat oven to 400 degrees. Mix filling ingredients in a medium bowl.
Warm tortillas until pliable (about 5 seconds each in microwave or in a nonstick skillet). Wet one side of tortilla and place wet side down. Spoon on filling ingredients. Fold to hold in filling.
Spray baking dish with nonstick cooking spray. Lay chimichangas, seam side down, on baking dish. Bake for 15 minutes.
VARIATIONS: Beef, Pork, or Turkey Chimichangas—Substitute ground or diced beef, pork, or turkey for chicken.
Makes –4 servings
Each Serving
Carb Servings
2 Exchanges
1 1/2 starch
1 vegetable
3 lean meat
Nutrient Analysis
calories 260
total fat 5g
saturated fat 2g
cholesterol 50mg
sodium 544mg
total carbohydrate 27g
dietary fiber 2g
sugars 5g
protein 24g
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