27 August 2009

This is something that I have been making for years now. I first made them when we lived in Texas. The inspiration was Rachael Ray's Smoked Turkey Baked Chimichangas. I made them her way once and have been making them my way ever since. Here's my recipe.

Baked Chicken Chimichangas

6 oz. cooked chicken breast, shredded
1 cup shredded slaw cabbage
1 cup tomato sauce
4 (12”) flour tortillas
½ cup shredded monterey jack cheese, 2%
Cooking spray

Preheat oven to 400°.
Place chicken in a bowl and season with taco seasoning. Add shredded cabbage, tomato sauce, and cheese. Toss filling to combine.
Line a baking sheet with foil. Place a cooling rack on top and spray with cooking spray.
Place tortillas in a kitchen towel and set in microwave. Microwave on high for 30 seconds. To build, pile ¼ of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Place on the baking sheet.
Spray the wraps with cooking spray and bake until deep golden all over, 15 to 17 minutes.

Makes 4 servings.

Nutrition Information (compiled myself)
Serving size: 1 chimi
Calories: 335
Fat/Sat. Fat: 10g/3.5g
Cholesterol: 40mg
Sodium: 1275mg
Fiber: 6g
Protein: 23g

A note about the nutrition info: the above info is for regular flour tortillas. Each tortilla contributes 210 calories, 6 grams of fat (1.5 of it saturated), and 600mg of sodium. Wow! I had no idea until I calculated it that they were so bad. I tried it once with a healthier tortilla, but the results weren't very good. They didn't crisp up in the oven and were just kind of chewy. And healthier tortillas are so much more expensive. If anyone tries this with a healthier tortilla and gets good results, please comment and let me know what brand of tortillas you used.

Here are a few pics of the process:

Place the filling off to one side for easy rolling.

Ready to go into the oven.

Golden brown and delicious! Pretty good for not having been deep-fried.

The reason I switched to chicken from the deli turkey was that I found the turkey to be a bit too salty when combined with the saltiness of the tomato sauce. The shredded cabbage is so good. I never would have thought to use it, but it makes a nice crunch, even after baking.

Here's one smothered with sour cream and Cilantro Cream Sauce and served with Guacamole Rice.

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