Baked Chicken Chimichangas
Spiced Pineapple
Ingredients
- 3 cups shredded rotisserie chicken
- 1 (7-oz) can chopped 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 the rack over the baking sheet. Spray with cooking spray.
- Bake 15 to 20 minutes or until golden. Serve with salsa, sour cream, and avocados.
Side Dish Ingredients
- ½ (16-oz) container pineapple chunks, chopped
- 1 Tbsp lime juice
- ¼ tsp crushed red pepper
Side Dish Instructions
- Toss together all ingredients in a bowl. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
479
|
20
|
499
|
| Fat (g) | 26 | 0 | 26 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 35 | 0 | 35 |
| Carb (g) | 32 | 5 | 37 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 996 | 1 | 997 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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