Chicken Chimichangas
Source of Recipe
CindyMN
Recipe Introduction
Serves: 8
Per Serving: 215 Calories; 7g Fat (28.1% calories from fat); 18g Protein; 22g Carbohydrate; 8g Dietary Fiber; 21mg Cholesterol; 832mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 4
List of Ingredients
1/2 Pound Uncooked Tyson Ground Chicken
1 (16 oz.) Can Fat Free Refried Beans
1 Cup Salsa
1 (4 oz.) Can Diced Green Chilies, drained
1 teaspoon Chili Powder
1/4 Cup Sliced Green Onions
1 Cup Kraft Fat Free Shredded Cheddar Cheese
8 (8-inch) Wheat Tortillas*
Recipe
* I used Tam-X-icos Brand Low Carb Tortillas (found at Kroger in the refrigerated mexican section). 1 tortilla = 90 calories, 4.5 fats and 4 fiber. If you can't find these, simply subtract the calories, fat and fiber I just listed from the nutritional info for each serving, then add in the calories, fat and fiber that is listed on your package of tortillas to figure up the WWP.
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with non-stick cooking spray; set aside. Cook chicken and green onions together in a large skillet sprayed with non-stick cooking spray until the chicken is no longer pink. Drain off any liquid. Add the chili powder, salsa, beans and green chilies. Cook until heat through. Mix in cheese and remove from heat. Warm tortillas 2 at a time in the microwave to soften. Place 1/2 cup of the mixture onto each tortilla; fold in the sides and roll up. Place prepared chimichangas into the prepared dish. Repeat with the remaining tortillas. Spray the tops of each Chimichanga lightly with non-stick cooking spray. Bake uncovered for 20-25 minutes or until the tortillas are crisp and brown. Serve with additional salsa, sour cream, or whatever else you like for additional points.
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