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Ingredients
- 2 1/2 c. chicken, cooked, shredded
- 2 Tbsp. extra virgin olive oil
- 1/2 c. onion, minced
- 2 clv garlic, chopped
- 1/2 Tbsp. chili pwdr
- 16 ounce salsa (choice of hotness)
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 pch salt
- 6 x 10 inch flour tortillas, nice flexible ones if stiff, hot before filling
- 1 c. refried beans Extra virgin olive oil (for basting) Lowfat sour cream Guacamole
Directions
- In large saucepan, saute/fry onion and garlic in oil till tender.
- Stir in chili pwdr, salsa, cumin and cinnamon. Stir in shredded chicken. Let cold. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping Tbsp. of beans down center of each tortilla. Top with a scant 1/2 c. of the chicken mix. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 min or possibly till golden and crisp, turning every 5 min. Serve with lowfat sour cream and guacamole.
- Chi-Chi's Baked Chicken Chimichangas 11
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1204g | |
| Calories 1539 | |
| Calories from Fat 826 | 54% |
| Total Fat 92.24g | 115% |
| Saturated Fat 22.29g | 89% |
| Trans Fat 0.07g | |
| Cholesterol 302mg | 101% |
| Sodium 3500mg | 146% |
| Potassium 3007mg | 86% |
| Total Carbs 80.08g | 21% |
| Dietary Fiber 21.9g | 73% |
| Sugars 4.52g | 3% |
| Protein 96.31g | 154% |
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