Baked chimichangas

This typically deep-fried fare is a more healthful option when baked, cutting saturated fat to make it a heart-smart meal!

nonstick cooking spray
1 cup low-sodium, low-fat cream of chicken soup
1/2 cup light sour cream
1/2 cup diced green chilies
1 pound shredded rotisserie chicken
1/2 cup shredded Mexican blend cheese
8 low-fat flour tortillas
1 cup pico de gallo
2 cups shredded romaine lettuce
1/2 cup chopped green onions

1. Preheat oven to 375 F.
2. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.
3. In a large bowl, combine soup, sour cream and green chilies. Stir. Transfer 1/4 cup of the mixture into a small bowl and set aside.
4. Use a spatula to fold the shredded chicken into the mixture in the large bowl. Divide the mixture evenly onto each of the 8 tortillas, roll each tortilla up and place seam-side-down in the prepared pan. Spread reserved mixture evenly over the top of the tortillas.
5. Bake for 20 minutes. Remove from oven, place 1 chimichanga on each of 8 plates and garnish with pico de gallo, lettuce and green onions. Enjoy!

Makes 8 servings

Recipe contains: wheat, milk

Carb choices per serving: 2

*Option not included in nutrition facts.

Print recipe card.

First Published: 01/27/2020
Last Reviewed: 01/24/2020

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Add an extra kick to this Mexican dish by topping it with salsa!*
baked chimichangas nutrition label