Baked Chimichangas

These chimichangas are quick, easy and delicious.

Ingredients

  • 8 ounces cooked chicken, turkey, pork or beef (1 1/2 cups)
  • 1 8-ounce jar salsa
  • 1 16-ounce can fat-free refried beans
  • 1 4 1/2-ounce can diced green chili peppers, drained (optional)
  • 3 tbsp. thinly sliced green onions
  • 4 ounces reduced-fat Monterey Jack or cheddar cheese, shredded (1 cup)
  • 8 8 to 9 inch flour tortillas
  • Fat-free dairy sour cream (optional)
  • Salsa (optional)
  • Thinly sliced green onion (optional)

Instructions

  1. Using 2 forks, shred cooked poultry, bork or beef. In a large skillet combine poultry or meat, the salsa, beans, chili peppers and the green onions. Cook and stir over medium heat until heated through. Stir in cheese.
  2. Meanwhile wrap tortillas in foil, warm in a 350-degree oven for 10 minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a tortilla, near 1 edge. Fold in sides, roll up.
  3. Place in a 13x9x2-inch baking pan. Bake, uncovered, in a 350-degree oven for 15 to 20 minutes or until heated through and tortillas are crisp and brown. If desired, serve with sour cream, additional salsa and/or green onion.
  4. Serve with a tossed salad. ENJOY!

Notes

Makes 8 servings. Count one serving as 1 carbohydrate (group 5) and 2 1/2 proteins (group 6)

Poultry