Recipe

Low-fat Baked Chicken Chimichangas Recipe

	Ayngelwing / All my dishes 4 months, 1 week ago Spiced chicken and refried beans in a crisp shell. Credit for this recipe goes to "Robbie's Recipe Collection", an online recipe site. I loved the idea that the chimis are baked instead of deep fried as they usually are. Prep:30m Cook:30m Servings:68	Ayngelwing
	chicken mexican easy

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Ingredients

1 sm. onion - chopped

3 cloves garlic - minced

1 Tbls. vegetable oil OR butter OR margarine

2 cups salsa

1 1/2 tsp. chili powder

3/4 tsp. ground cumin

1/4 tsp. ground cinnamon

1 pinch salt

2 1/2 cups cooked, shredded chicken OR turkey

(8) 12" flour tortilla

1 cup canned refried beans

non-stick cooking spray - as needed

Directions

-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.

-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.

-Fold the top and bottom of the tortillas toward the center, then roll up the sides.

-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.

-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.

-Spray all sides of the chimichangas with a light coating of cooking spray.

-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.

Serve with sour cream and guacamole. Goes well with Mexican or Spanish rice, or a nice crispy salad.

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