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Baked Chimichangas




Source of Recipe


Posted By: Sugiej for CnC ,Source: Taste of Home's Light and Tasty May 2002


Recipe Introduction


My friend has already made it two times and says it is wonderful.


List of Ingredients




2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 flour tortillas (10 inches)
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 tsp. chicken bouillon granules
1/8 tsp pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half cream
1 can (4 ounces) chopped green chilies

Recipe



In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 425º for 15 minutes or until lightly browned.

Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve, cut chimichangas in half; spoon sauce over the top.

Yield: 6 servings.

Nutritional Analysis: One serving (1 chimichanga with 1/4 cup sauce) equals 423 calories, 9 g. fat (3 g saturated fat), 57 mg cholesterol, 1,326 mg sodium, 47 g carbohydrate, 7 g fiber, 32 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.