Baked Chicken Chimichangas
Created by Bianca_Rae on June 16, 2012
- Servings: 5
- Prep Time: 15m
- Cook Time: 15m
- Recipe #5732
Ingredients
- 315 grams cooked chicken (2 1/2 cups shredded, cooked)
- 1 container (16 ounce) low-fat sour cream
- 1 garlic clove, minced
- 3 to 4 tablespoons finely chopped red onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 to 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Pepper
- 255 to 306 grams tortillas (5 to 6 whole wheat)
How to Make
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Step 1: Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt. Whisk in cilantro and lime juice until smooth. Add chicken to combine. Season with pepper.
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Step 2: Fill tortillas with chicken mixture; roll up and secure with a toothpick. Spray with canola oil and sprinkle with a little salt. Place on a pan that has been sprayed with cooking spray.
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Step 3: Bake at 350 for 15 minutes, turning over halfway through.
Nutritional Facts
- Serving Size: 1 (291.4 g)
- Calories 344
- Total Fat - 16.3 g
- Saturated Fat - 8.7 g
- Cholesterol - 183 mg
- Sodium - 441.4 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.5 g
- Sugars - 3.5 g
- Protein - 20.5 g
- Calcium - 186.7 mg
- Iron - 3 mg
- Vitamin C - 32.7 mg
- Thiamin - 0.2 mg