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Roasted Chicken Chimichangas with Verde Sauce


Serves: 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

This recipe is quick to prepare using already cooked or rotisserie chicken, however, these conveniences make it high in sodium. You can reduce the sodium by cooking chicken breasts yourself, using no salt added beans, and using a low sodium salsa. Also, using whole grain or corn tortillas would increase your fiber and reduce the sodium.

Ingredients

2 cups rotisserie chicken or precooked chicken, shredded, Skin removed, white meat

4 tortillas, flour or other 8 inch

1/2 cup cheese, reduced fat cheddar or jack, shredded

1/4 cup green onion(s) , chopped

1 teaspoon oregano, ground

1/4 teaspoon cumin, ground

1 teaspoon garlic, bottled minced

1 can (4 ounces) green chilies, mild in can already chopped

1 can (15 ounces each) black beans, reduced sodium, drained, rinsed

cooking spray, olive oil type

1/2 cup salsa, green

1/2 cup sour cream, low fat or light

1/2 avocado(s), Haas or any

Preparation

Place oven rack in center portion of oven. Preheat oven to 400 degrees F. Place shredded chicken (skin removed) in microwave safe bowl and heat in microwave on high for approximately 2 minutes or until warmed thoroughly. In large bowl, combine chicken, cheese, green onions, oregano, cumin, garlic and green chilies. Add 1/2 cup chicken mixture to each tortilla. Top chicken mixture with 1/4 cup black beans. Fold in opposite sides of tortilla and roll up. Place rolls, seam side down on a large baking sheet coated with cooking spray. Spray tops of chimichangas with cooking spray. Place baking sheet in oven and cook for about 10 minutes or until desired brownness. Serve with Verde sauce (green salsa), sour cream, and mashed or sliced avocadoes at the table.

Nutrition

Per Serving About: 500 calories, 21 g fat, 7 g saturated fat, 35 g protein, 51 g carbohydrates, 7 g dietary fiber, 1370 mg sodium


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