Baked Chicken Chimichangas

By Totlxtc

Ingredients

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

Details

Servings 6

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. Yield: 6 servings.


Nutrition Facts: 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.