Wednesday, May 5, 2010


Happy Cinco de Mayo!!  In honor of Cinco de Mayo - we're trying a healthy version of one of our favorite Mexican dishes - Chimi's.

Chicken Chimichanga

Salsa Chicken Mixture w/ 4oz chopped chilies and small onion, chopped
12 Lg flour or wheat tortillas 

Place 1/2 cup meat filling on each tortilla. Fold envelope style (like a burrito). Fry, seam side down, in a small amount of hot oil, until crispy and brown. Turn and brown other side. Drain briefly on paper towels.  Top with Monterey Jack cheese.  Serve with shredded lettuce, diced tomato, refried beans, ff sour cream, and Spanish rice.

Baked Chimichangas
From WW Boards

* 8 oz. ground lean beef or ground turkey
* 1/2 cup chopped onion
* 1/2 tsp. minced garlic
* 1 cup chunky salsa
* 1 tsp. chili seasoning
* 8 (6-inch) flour tortillas (whole grain if possible)
* 1/4 cup no-fat sour cream
* Olive oil cooking spray

1. Preheat oven to 475 degrees F
2. Spray a 9 x 13-inch baking dish with olive oil cooking spray
3. In a large skillet sprayed with olive oil cooking spray, brown meat and onion
4. Stir in garlic, 1/2 cup salsa, and chili seasoning
5. Lower heat and simmer for 5 minutes
6. Spoon 1/4 cup meat mixture into center of each tortilla
7. Lightly spray tops with olive oil cooking spray
8. Bake for 12 to 14 minutes or until golden brown
9. For each serving, place a chimichanga on a serving plate, spoon 2 Tbs. 
salsa and 1 Tbs. sour cream over top
Serves 8 | Calories 276; Fat 8g; Fiber 2g | 6 Points Per Serving

Print this recipe
TZ Signature

No comments:

Post a Comment