Chicken & Chile Chimichangas the Editors of Publications International, Ltd.
Chicken & Chile Chimichanga
Makes 6 servings
|2||boneless skinless chicken breasts (about 5 ounces each)|
|1/2||teaspoon ground cumin|
|1||cup (4 ounces) shredded reduced-fat Monterey Jack cheese|
|1||can (4 ounces) diced mild green chilies, drained|
|6||(7-inch) flour tortillas|
|Green Onion-Cilantro Sauce|
|Shredded romaine lettuce (optional)|
|Fresh red and yellow tomato slices (optional)|
- Preheat oven to 400°F. Bring 4 cups water to a boil in large saucepan over high heat. Add chicken; cover and remove from heat. Let stand 15 minutes or until chicken is no longer pink in center. Drain; let cool slightly. Tear chicken into small pieces. Place in medium bowl and sprinkle with cumin. Add cheese and chilies; stir to combine.
- Spoon about 1/2 cup chicken mixture down center of each tortilla. Fold bottom of tortilla up over filling, then fold sides over filling. Brush each chimichanga lightly with water, coating all around. Place chimichangas on baking sheet, about 1 inch apart. Bake 12 to 15 minutes or until tortillas are crisp and just barely golden. Serve with Green Onion-Cilantro Sauce, lettuce and tomato slices, if desired.
|Serving Size:||1 chimichanga with about 2-1/2 tablespoons Green Onion-Cilantro Sauce (without lettuce and tomato sl|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||29 %|
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