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
- 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.
- 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.
- 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.
- 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)