Baked Chicken Chimichangas
Spiced Pineapple
Ingredients
- 1 cup shredded rotisserie chicken
- 1 (4-oz) can diced green chiles
- ½ cup shredded Mexican blend cheese
- ¼ tsp ground cumin
- 2 burrito size flour tortillas
- ¼ cup refrigerated salsa
- 2 Tbsp sour cream
- ½ avocado, diced
Instructions
- Preheat oven 400°F. Place a wire rack on a rimmed baking sheet.
- Combine chicken, chiles, cheese, and cumin in a bowl. Divide chicken mixture between 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 cup chopped pineapple
- 1 Tbsp lime juice
- ⅛ 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 | 2 | 2 | |
| Calories |
465
|
44
|
509
|
| Fat (g) | 23 | 0 | 23 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 35 | 0 | 35 |
| Carb (g) | 32 | 12 | 44 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 843 | 1 | 844 |
| T. Sugs (g) | 4 | 8 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
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