1 tsp olive oil
1/2 cup chopped onion
2 cloves minced garlic
2 cups salsa
3 tbsp water
Chili powder to taste
1/2 tsp cu-min
1/2 tsp cinnamon
1 lb cooked chicken breast, chopped
1 cup fat-free refried beans
6 (6 inch) flour tortillas
3/4 cup shredded, reduced-fat cheddar cheese
Preparation:
Preheat over to 425 degrees. Coat a 9 x13 inch baking dish with nonfat cooking spray.
Heat 1 tsp oil in large pan coated with cooking spray over medium heat. Sauté onion and garlic in oil until tender. Stir in salsa and water. Season with chili powder,**in and cinnamon.
Transfer mixture to food processor and blend until smooth. Return to pan and stir in the chicken and cook until heated through.
Spoon equal amounts of refried beans and cheese down the center of each tortilla and top with chicken mixture.
Fold tortillas over the filling and secure with tooth picks. Arrange seam-side down in the prepared dish and spray with cooking spray.
Bake 15 minutes, turning every 5 minutes (spraying with cooking spray) until golden brown and crisp.
Tried these last night. Used a low carb wheat tortilla, they did not get as crisp as I had hoped but they were still good, thanks for the recipe. should they be pretty crisp?
I noticed the same thing, so what I did was put it under the broiler for a few minutes to crisp it up, just watch it because with the cooking spray on it, it will burn pretty easily. It won't be the same as a "real" chimichanga because you are not deep frying it.
This sounds awesome! I love Mexican food. I have a question why didn't you count a dairy since it has cheese on it. Also, I don't like refried beans. If I leave them out would it still be 1 protein or do you think I would need to add more chicken?