BAKED CHICKEN CHIMICHANGAS
Yield: 6 Servings
3 cups shredded rotisserie chicken
1 cup salsa
2 cloves garlic, minced
1 tsp. ground cumin
1 (4 oz.) can diced green chiles, drained
6 (8-inch) whole grain flour tortilla
3/4 cup shredded pepper jack cheese
4 cups shredded lettuce
3/4 cup pico de gallo
6 Tbsp. plain nonfat Greek yogurt
1 avocado, diced
Cilantro, for garnish
Preheat oven to 400°F. Spray a baking sheet with cooking spray and set aside.
In a large bowl, combine the chicken, salsa, garlic, cumin and chilees. Mix until well combined.
Working with one tortilla at a time, place ~⅔ cup of chicken mixture on to the bottom third of the tortilla. Sprinkle with 2 Tbsp. of cheese. Lift edge closest to you and wrap it around the filling. Fold the sides in toward the center and continue to roll into a tight cylinder. Place seam-side down on prepared baking sheet. Repeat with remaining tortillas and filling.
Bake chimichangas in preheated oven for 18-20 minutes, or until golden and crispy.
PTo serve: place ¾ cup shredded lettuce on a plate. Place a chimichanga on top. Top with 2 Tbsp. pico de gallo, 1 Tbsp. Greek yogurt, 2 Tbsp. avocado and a sprinkle of cilantro. Serve immediately.
Per Serving: Calories 390, Total Fat 15g (Saturated 5g, Trans 0g), Cholesterol 75mg, Sodium 930mg, Total Carbohydrate 33g (Dietary Fiber 4g, Total Sugars 5g, Includes 0g Added Sugars), Protein 32g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 10%