Saturday, December 8, 2007

Baked Chicken Chimichangas

Have you ever had chimichangas? They are so good but they are so fried. I decided to come up with a recipe that would take the fried out of this recipe. They're a little small, but if you're counting points, they're 5 points each. Those not counting points can probably enjoy two per serving. It's really great served with spanish rice and a little guacamole (but don't forget to count the points!).

Baked Chicken Chimichangas
Serves 4

10 oz cooked chicken fillet, shredded
1/2 cup salsa
1/4 tsp ground cinnamon
1/4 tsp chili powder, optional
1 cup Fat-Free Refried Beans
4 medium flour tortilla(s), 6-inch

Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray.

Shred cooked chicken. Combine shredded chicken with salsa, cinnamon and chili powder, if using.

Heat tortillas according to package directions. Spread refried beans down the center of each tortilla. Top with chicken mixture. Fold in sides of tortilla, and then roll up from bottom. Place seam-side down on prepared baking sheet. Spray rolled tortillas with cooking spray.

Bake chimichangas for about 20 minutes, turning halfway.

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