Chimichanga = yum!

I saw a recipe for this recently while internet surfing, but the one I saw was deep fat fried and loaded with cheese.  Delicious, of course!  Healthy, not so much.

So I ended up with this baked chimichanga recipe.  Not only is it delicious, but each one comes in at:

• 183 calories
• 5.9 fat
• 20.7 carbs
• 1.5 fiber
• 10.9 protein

Here are our ingredients:

• 12 ounces cooked chicken breast, chopped
• 2 slices of well done bacon, chopped
• 2 tablespoons chicken broth
• 1/2 cup canned black beans
• 2 tablespoons fresh cilantro
• 1 garlic clove, minced
• 1/2 can green chiles
• 1/2 teaspoon cumin
• 1 teaspoon taco seasoning
• 11 flour tortillas (mine come in at 80 calories each)
• 1/8 cup enchilada sauce (per two chimichangas)

I precooked my bacon in the microwave to make it nice and well done.  (Tony hates it this way!).  Using a couple tablespoons of chicken broth (instead of oil!), saute minced garlic for about 3 minutes over medium heat.  Lower heat and add the chiles, cilantro, cumin and taco seasoning, simmering for 2-3 minutes.  (Okay, at this point, I didn’t have enough liquid, so I poured a couple tablespoons of my beer into the pot – yum!).

Add the chopped chicken and bacon and black beans and simmer until everything is warmed.  Put flour tortillas in microwave so they are pliable, about 20 to 30 seconds.  It just so happened I had 11 flour tortillas in the fridge, and I used 1/4 cup of the filling in each one.  It worked out perfect!

Here is the last one before being wrapped up:

I baked them at 400 for 20 minutes – at 17 minutes I sprinkled each one with 1/2 ounce of mozzarella cheese.  When I plated mine, I added 1/8 cup enchilada sauce:

I added 1 tablespoon reduced fat sour cream for a dip and a side salad – I am stuffed!

But I am not done yet!  Off to make by BSI pumpkin recipe – keep your fingers crossed and your fingers close to your phone to dial 911 when I catch the kitchen on fire!