My favorite Mexican dish is chicken Chimichangas. They are probably the MOST unhealthy dish you could eat at a Mexican restaurant. Fried and cheesy. I saw a pinterest post for baked chimichangas recently and I decided to try and create my own “healthy” version. I succeeded! Since time is tight these days…….this dish SO quick and easy and SO tasty! Enjoy!
1 lb chicken breast (I am loving the Smart Chicken lately)
1 packet Ortega, low sodium, taco seasoning
1/4 cup water
1/2 cup salsa (I used the medium wholly guac brand salsa)
Mix these above ingredients together and put in the crockpot on low for about 3 hours. Shred the chicken and leave on warm for another 1 hour or so.
**My crock pot gets REALLY hot, so if your chicken is not shreddable after 3 hours, then poke a few holes in the chicken and keep cooking for a little bit longer until is shreds easily.
6 tortillas-lo carb style (again, I use la tortilla-81 calories per tortilla…..keeps the calorie count low)
1 bag reduced fat mexican cheese.
Heat oven to 400. While oven is heating up, place a Tbsp of cheese in center of tortilla and spoon chicken mixture on top. Fold tortilla up so that it is in the shape of a square. Brush with canola oil (I only used about a tsp for all 6 that it made. Place in baking dish. Make sure you spray with cooking spray. once you are finished making all 6 chimichanga’s, cover with aluminum foil.
Cook for 15 minutes. Turn on the broiler. Take off the foil and top each chimichanga with a TBSP of reduced fat Mexican cheese and broil for about 5 minutes until the tops are crispy and browned and are puffed up.
Extra toppings: Top with fat free sour cream, guacamole, and salsa.
Approx. calories per chimichanga are 250. That is not including your extra toppings.