Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally. Place drip tray on toaster oven pan.
Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired.
Yield: 2 servings.
CALORIES 276 (22% from fat); PROTEIN 29.8g; FAT 6.7g (sat 1.4g, mono 2.9g, poly 1.8g); CARB 21.1g; FIBER 1.6g; CHOL 72mg; IRON 2.3mg; SODIUM 304mg; CALCIUM 69mg.
WW- 6 points.
Recipe By : Pillsbury Fast and Healthy M/J '98 - 6 Points
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Or Turkey Mexican Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 8-10 inch fat-free flour tortillas
3 (4oz. pkg) pre-seasoned mesquite chicken breasts -- cut into thin strips
1 medium green bell pepper -- cut into thin strips
1 teaspoon chili powder
2 tablespoons water
2 ounces (1/2 cup) shredded red-fat cheddar cheese
1/4 cup nonfat sour cream
1. Heat tortillas as directed on package; keep warm.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat for 1 minutes. Add chicken; cook and stir 1 minute.
3. Add bell pepper and chili powder; mix well. Add water; cover and cook 2 to 3 minutes or until chicken is no longer pink and bell pepper is crisp-tender, stirring occasionally.
4. Spoon chicken mixture evenly onto tortillas. Sprinkle each with 2 tablespoons cheese. Fold in 3 sides of each tortilla to enclose filling. Top each with 1 tablespoon sour cream.
4 servings.
Nutritional information: 270 Cal; 6g Total Fat(3g Sat Fat); 55mg Sodium; Total Carbs 31g; Fiber 2g; Sugars 5g; Protein 24g.
MC Formatted by Sue B 6-4-98 and submitted to the WW forum.
I found the following recipe on another WW recipe site. I would think points would differ depending on whether you use beef or chicken. Kelly, would you please advise? Thanks!
Baked Chimichangas
8oz cooked chicken, turkey, pork, or beef (1-1/2 cups)
1 - 8oz jar salsa
1 - 16oz can fat-free refried beans
1 - 4-1/2oz can diced green chili peppers, drained
3 tbsp. thinly sliced green onions
4oz reduced fat Monterey Jack or cheddar cheese, shredded (1 cup)
8 - 8-9 inch flour tortillas
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)
1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.
2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.
3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.
Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.
Makes 8 servings
Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein
Cooking spray
1 green pepper - sliced
1 med size onion - sliced
2 skinless chicken breasts - sliced
1/2 tsp cumin
1-2 packages of Badia Sazon Tropical seasoning with Achiote & Culantro
salt & pepper
Saute pepper and onion in a a sprayed non-stick pan on medium heat, covered for 4-5 minutes. Add chicken and seasonings. Let cook covered until chicken is done.
Serve with tortillas, light sour cream and shredded lettuce, or over rice.
Servings: 2
Points per serving: 3
[This message has been edited by KaijaA (edited 08-24-1999).]
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked chicken breast half
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- ¥(8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)
1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.
2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.
3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.
Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.
Makes 8 servings
Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked beef
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- ¥(8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)
1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.
2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.
3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.
Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.
Makes 8 servings
Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked pork
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- ¥(8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)
1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.
2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.
3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.
Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.
Makes 8 servings
Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked turkey breast
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- ¥(8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)
1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.
2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.
3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.
Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.
Makes 8 servings
Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 green pepper - sliced
1 med size onion - sliced
2 skinless chicken breasts - sliced
1/2 tsp cumin
1 packages Badia Sazon Tropical seasoning with -- (1 to 2)
Achiote & Culantro
salt & pepper
Saute pepper and onion in a a sprayed non-stick pan on medium heat, covered for 4-5 minutes. Add chicken and seasonings. Let cook covered until chicken is done.
Serve with tortillas, light sour cream and shredded lettuce, or over rice.
Servings: 2
Points per serving: 3
KaijaA
The points are just for the fajita dish, you have to add any other points (tortillas, rice, sour cream, etc.) you choose to serve it with.
- - - - - - - - - - - - - - - - - - -
Per serving: 4 Calories (kcal); trace Total Fat; (44% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces boneless & skinless chicken breast -- cut in 1/2" cubes
1 package taco seasoning mix
3/4 cup water
12 Rosarita Taco Shells
2 1/2 cups shredded lettuce
1 cup tomatoes -- chopped
6 tablespoons Kraft 2% Cheddar
1. In large non-stick skillet sprayed with cooking spray over medium-high heat cook chicken for 4-5 minutes or until chicken is no longer pink in the center.
2. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 4-5 minutes or until mixture is thickened.
3. Evenly fill the taco shells with chicken mixture. Top with lettuce, tomatoes and cheese.
Calories: 202.2
Fat grams: 5.7
Fiber grams: 3.2
W/W Points: 4
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with salsa. Makes 6 2-taco servings.
NOTES : Original recipe called for 16 ounces chicken, 2 cups of tomatoes and regular cheese.
Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces boneless & skinless chicken breast -- cut in 1/2" cubes
1 package taco seasoning mix
3/4 cup water
12 Rosarita Taco Shells
2 1/2 cups shredded lettuce
1 cup tomatoes -- chopped
6 tablespoons Kraft 2% Cheddar
1. In large non-stick skillet sprayed with cooking spray over medium-high heat cook chicken for 4-5 minutes or until chicken is no longer pink in the center.
2. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 4-5 minutes or until mixture is thickened.
3. Evenly fill the taco shells with chicken mixture. Top with lettuce, tomatoes and cheese.
Calories: 202.2
Fat grams: 5.7
Fiber grams: 3.2
W/W Points: 4
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with salsa. Makes 6 2-taco servings.
NOTES : Original recipe called for 16 ounces chicken, 2 cups of tomatoes and regular cheese.