Baked Chicken Chimichangas

By cserumga

1 chimichanga equals 269 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 613 mg sodium, 31 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Ingredients

• 1-1/2 cups cubed cooked chicken breast
• 1-1/2 cups picante sauce, divided
• 1/2 cup shredded reduced-fat cheddar cheese
• 2/3 cup chopped green onions, divided
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 flour tortillas (8 inches), warmed
• 1 tablespoon butter, melted

Preparation

Step 1

•In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.

• Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.



To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.

To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions.