Baked Chicken Chimichangas
Spiced Pineapple
Ingredients
- 1½ cups shredded rotisserie chicken
- 1 (4-oz) can chopped green chiles
- ¾ cup shredded reduced fat Mexican blend cheese
- ½ tsp ground cumin
- 3 burrito flour tortillas
- ½ cup refrigerated salsa
- 3 Tbsp light 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 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 avocado.
Side Dish Ingredients
- 1½ cups pineapple chunks, chopped
- 1 Tbsp lime juice
- ⅛ 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 | 3 | 3 | |
| Calories |
428
|
42
|
470
|
| Fat (g) | 20 | 0 | 20 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 34 | 0 | 34 |
| Carb (g) | 30 | 11 | 41 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 837 | 1 | 838 |
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