- 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
HOW TO MAKE:
Preheat oven to 375°F. In a small bowl, combine chicken, 3/4 C. picante sauce, cheese, 1/4 C. onions, cumin and oregano. Spoon 1/2 C. mixture down the center of each tortilla.
Fold sides and ends over filling and roll up. Place seam side down in a 15*10*1-inches baking pan coated with cooking spray. Brush with butter.
Bake, uncovered, 20 to 25 mins or until heated through. Top with remaining picante sauce and onions.
1 chimichanga: 269 calories, 8g fat (3g saturated fat), 39mg cholesterol, 613mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Credits : Tasteofhome
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