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Baked Chimichangas

My baked chimichanga recipe is healthier than a deep-fried version, but it's just as delicious. You can omit the chiles for less heat. —Angela Oelschlaeger, Tonganoxie, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

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

Directions

  • Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated.
  • Place 1/2 cup chicken mixture 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 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes.
  • Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.
Nutrition Facts
1 chimichanga: 427 calories, 11g fat (4g saturated fat), 55mg cholesterol, 1306mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 30g protein.

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