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Baked Chicken Chimichangas

By Taste of Home
Contributed by Hannah Huff
269 calories per chimichanga
5 faves
Nutrition per serving    (USDA % daily values)
CAL
227
FAT
36%
CHOL
21%
SOD
72%
Uploaded by: Hannah Huff

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Ingredients for 6 servings

1-1/2 c cubed cooked chicken breast

1-1/2 c picante sauce, divided

1/2 c shredded reduced-fat cheddar cheese

2/3 c chopped green onions, divided

1 tsp ground cumin

1 tsp dried oregano

6 flour tortillas (8 inches), warmed

1 tbsp butter, melted

Preparation

1.

In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.

2.

Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.

3.

To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.

4.

To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions.

View instructions at
Taste of Home

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