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Add a photoServings: 8
Ingredients
- Â Â Prep.
- Â Â Time: 0:45
- 1/2 c. minced onion
- 1 Tbsp. chopped garlic
- 2 Tbsp. extra virgin olive oil
- 1/2 Tbsp. chili pwdr
- 16 ounce salsa
- 1/2 tsp grnd cumin
- 1/2 tsp grnd cinnamon
- 1 pch salt
- 2Â 1/2 c. cooked chicken - shredded
- 8 lrg flour tortillas
- 1 c. refried beans
- 1 c. shredded cheddar or possibly
- Â Â extra virgin olive oil - for brushing
Directions
- In large saucepan*, saute/fry onion and garlic in oil till tender.
- Stir in chili pwdr, salsa, cumin, cinnamon, and salt.
- Stir in shredded chicken.
- Let cold.
- Grease rimmed cookie sheet**.
- Working with one tortilla at a time, spoon a heaping Tbsp. of beans down center of each tortilla. Top with 1/4 - 1/2 c. of the chicken mix. Sprinkle with cheese, if you like.
- 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 in 450 degree oven for 20 to 25 min, or possibly till golden and crisp, turning every 5 min.
- NOTES: Serve with lowfat sour cream and guacamole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 144 | 58% |
| Total Fat 16.21g | 20% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 525mg | 22% |
| Potassium 391mg | 11% |
| Total Carbs 10.28g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.64g | 0% |
| Protein 15.57g | 25% |
