Chicken Chimichangas
- Reviews 1
Ready In: 45 mins
Yields: 6 chimichangas
Ingredients
- 1 lb fat-free ground chicken
- 1 1⁄2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1⁄8 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 4 ounces chopped green chili peppers
- 1 cup finely shredded fat free mexican cheese blend
- 6 (8 inch) burrito size fat-free flour tortillas
- fat free salsa (optional)
Directions
- Lightly spray a large nonstick skillet with nonfat cooking spray and heat over medium-high heat.
- Add chicken, onion powder, gralic powder, cumin and chili powder to skillet and cook, stirring frequently, until chicken is no longer pink.
- Remove from skillet and drain well.
- Return chicken to skillet; add chili peppers and cheese to chicken, mix well.
- Spoon 1/4-1/3 cup of chicken mixture down the centre of each tortilla.
- Fold the sides of tortilla and roll up from the bottom to seal.
- Secure with wooden toothpick and lightly spray with nonfat cooking spray.
- Lightly spray large nonstick skillet with cooking spray and heat over medium-high heat.
- Add chimichangas to skillet and cook until both sides are browned and crisp.
- Keep warm in oven, or cool and package for freezing.
- Serve with salad, if desired.
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