Chimichangas with Spanish Yogurt Sauce

Baked Chimichangas

4 (8-inch) or 8 (6-inch) whole-wheat tortillas

1 1/2 c. cooked and cubed chicken
3/4 c. salsa, thick and chunky
1/2 c. grated, reduced-fat cheddar or Mexican blend cheese

Preheat oven to 400 degrees. Mix filling ingredients in a medium bowl.
Warm tortillas until pliable (about 5 second each).  Wet one side of tortilla and place wet side down.
Spoon on filling ingredients.  Fold to hold in filling.
Spray baking dish with nonstick cooking spray. Lay chimichangas, seam side down, on baking dish.
Bake for 15 minutes.

You can vary the recipe by adding beef, pork, or turkey instead.

Spanish Yogurt Sauce
1 c. fat-free plain yogurt
1/2 c. salsa, thick and chunky
1 t. dried parsley
1/2 t. dried cilantro or 2 T. chopped fresh cilantro
1/4 t. cumin

Mix all ingredients and refridgerate until serving.


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