Baked Chicken Chimichangas
Spiced Pineapple
Ingredients
- 3 cups shredded rotisserie chicken
- 2 (4-oz) cans diced green chiles
- 1½ cups shredded Mexican-blend cheese
- 1 tsp ground cumin
- 6 burrito-size flour tortillas
- ¾ cup fresh salsa
- 6 Tbsp sour cream
- 2 avocados, diced
Instructions
- Preheat oven 400°F. Place a wire rack on a large rimmed baking sheet.
- Combine chicken, chiles, cheese, and cumin in a bowl. Divide chicken mixture among tortillas. Fold bottom of each tortilla over filling; fold in left and right sides, and roll up to completely enclose filling.
- Place filled tortillas on rack baking sheet. Spray with cooking spray.
- Bake 15 to 20 minutes or until golden. Serve with salsa, sour cream, and avocado.
Side Dish Ingredients
- 1 (16-oz) container pineapple, chopped
- 2 Tbsp lime juice
- ½ tsp crushed red pepper
Side Dish Instructions
- Toss together pineapple, lime juice, and red pepper. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
479
|
40
|
519
|
| Fat (g) | 26 | 0 | 26 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 35 | 0 | 35 |
| Carb (g) | 32 | 10 | 42 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 996 | 1 | 997 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
