Roasted Chicken Chimichangas
Apr 27, 2007 7:15:09 GMT -8
Post by tami on Apr 27, 2007 7:15:09 GMT -8
I made these for dinner last night and we thought they were really good. I baked them for about 9 minutes. I used the La Tortilla low carb tortillas for mine. I will make these again.
These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.
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) flour 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)
NUTRITION PER SERVING
CALORIES 380(23% from fat); FAT 9.7g (sat 3.1g,mono 4.1g,poly 1.6g); PROTEIN 28.8g; CHOLESTEROL 55mg; CALCIUM 157mg; SODIUM 728mg; FIBER 6.5g; IRON 3.8mg; CARBOHYDRATE 42.5g
Elaine Magee, M.P.H., R.D.
Cooking Light, APRIL 2004
These chimichangas are oven-browned instead of deep-fried. The filling uses queso fresco. If it's not available, try shredded Monterey Jack.
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) flour 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)
NUTRITION PER SERVING
CALORIES 380(23% from fat); FAT 9.7g (sat 3.1g,mono 4.1g,poly 1.6g); PROTEIN 28.8g; CHOLESTEROL 55mg; CALCIUM 157mg; SODIUM 728mg; FIBER 6.5g; IRON 3.8mg; CARBOHYDRATE 42.5g
Elaine Magee, M.P.H., R.D.
Cooking Light, APRIL 2004