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Baked Chimichangas
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| Use leftover chicken or turkey or roast beef for this Mexican favorite. Ingredients: 8 ounces cooked chicken, turkey or roast beef (1 1/2 cups) 1 8-ounce jar salsa 1 16-ounce can fat-free refried beans 1 4 1/2-ounce can diced green chili peppers, drained 3 tablespoons thinly sliced green onions 4 ounces reduced-fat Monterey Jack or cheddar cheese, shredded (1 cup) 8 8 to 9-inch wheat tortillas (flour may be used) Fat-free dairy sour cream(optional) Salsa (optional) Thinly sliced green onion (optional)
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| Directions: 1. Using 2 forks, shred cooked meat. In a large skillet, combine meat, the salsa, beans, chili peppers and the green onions. Cook and stir over medium heat until heated through. Stir in cheese. 2. Meanwhile, wrap tortillas in foil; warm in a 350 degree oven for 10 minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a tortilla, near one edge. Fold in sides; roll up. 3. Place in a 13 x 9 x 2-inch baking dish. Bake, uncovered in a 350 degree oven for 15-20 minutes or until heated through and tortillas are crisp and brown. If desired, serve with sour cream, additional salsa, and/or green onion. Makes 8 servings. To Freeze: Wrap unbaked chimichangas in foil, seal, label and store for up to 6 months. To prepare, Bake wrapped chimichanga in a 350 degree oven for 50 minutes (or thaw overnight in the refrigerator and bake 30 minutes) Remove foil and bake for 10 more minutes or until tortilla is crisp and brown. Nutritional Information: |
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