Anytime I can take a favourite dish and modify it to be healthy or at least ‘healthier’ than the original – I am on it! Traditionally, chimichangas are deep-fried – so the thought of making the same type of recipe and then baking them in the oven was an appealing alternative for me.
This is pretty quick and easy to cook if you have the chicken cooked ahead of time.
Yummy Baked Chicken Chimichangas
These baked chicken chimichangas are a must try. It's baked so it's a healthier option if you are on a diet.
Ingredients
2 tablespoons salsa - picante
2 cups ground chicken - cooked
¼ cup yellow onion - chopped
¼ cup red pepper (red capsicum) - roasted
¼ cup corn - thawed
1 teaspoon cumin
½ teaspoon oregano - Mexican
4 8-inch flour tortillas - whole-wheat- 2 tablespoons Mexican cheese - reduced-fat, shredded
½ cup black olives - for garnish
Instructions
- Mix the first 7 ingredients together in a bowl.
- Equally divide mixture and spoon onto tortillas.
- Add 1/2 tablespoon of cheese to each chimichanga.
- Fold edges in and roll tortilla to close, making rectangles.
- Lightly spray cookie sheet with cooking spray.
- Put folded chimichanga seam side down on a baking sheet.
- Secure with toothpicks if they are coming apart – mine stayed together nicely; try not to overfill them.
- Lightly spray tops of chimichangas with cooking spray.
- Cook in the oven at 425 degrees Fahrenheit for 8 minutes, turn and bake for 5 more minutes.
- Remove picks, add pineapple salsa and black olives for garnish.
Nutrition
Calories: 388kcalCarbohydrates: 30gProtein: 26gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 104mgSodium: 805mgPotassium: 752mgFiber: 3gSugar: 4gVitamin A: 481IUVitamin C: 13mgCalcium: 153mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
