Chicken Chimichangas (Baked)

I make a large batch of the chicken base and freeze in small quantities for quick thaw and fast meal prep. These are super easy, delicious and somewhat weight watcher friendly. Enchiladas, Tacos and Mexican pizzas can also be made from this Chicken base recipe - (see those postings for recipes). Use your imagination for other variations.

• Ready In: 15 mins
• Serves: 6
• Yields: 6 Chimichangas

Ingredients

• Chicken Base Ingredients

• 8  ounces boneless skinless chicken breasts, shredded (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
• 1 (4 ounce) can diced green chilies
• 12  ounces chunky salsa

• For assembly

•  chicken base
• 8  ounces  reduced-fat Mexican cheese blend (shredded)
• 1  teaspoon olive oil
• 8  low-fat flour tortillas (soft taco-size)

• optional toppings

•  sour cream (optional)
•  cilantro (optional)
•  hot pepper sauce (optional)
•  jalapeno (optional)
•  olive (optional)
•  avocado (optional)
•  guacamole (optional)
•  salsa (optional)

Directions

1. Mix Chicken base ingredients in mixing bowl - set aside to use as filling.
2. Warm tortilla's between paper towels for 20 - 30 seconds in microwave to make pliable for folding.
3. Place 2oz of chicken mixture (squeeze juice out of chix mixture before filling tortillas) and 1oz cheese in center of tortilla - fold burrito style.
4. Place on greased baking sheet and rub tops of each with olive oil.
5. Bake 400° 5 -10 minutes per side or until golden brown and crispy on both sides (I use my toaster oven).
6. Serve immediately OR refrigerate for a "grab & go" meal (my teenagers like these cold, on the go).
7. For a beautiful presentation; serve topped with a dollop of sour cream chopped cilantro sprinkled over top and avocado slices on the side.