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Ingredientes

Cost per recipe $6.13 view details
  • 2 1/2 c. chicken, cooked, shredded
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 c. Onion,minced
  • 2 clv garlic, chopped
  • 1/2 Tbsp. chili pwdr
  • 16 ounce salsa (choice of hotness)
  • 1/2 tsp cumin,grnd
  • 1/2 tsp cinnamon
  • 1 pch salt(if necessary)
  • 6 x 10 inch flour tortillas, nice flexible ones, if stiff, hot before filling
  • 1 c. refried beans Extra virgin olive oil (for basting) Lowfat sour cream Guacamole

Direcciones

  1. In large saucepan, saute/fry onion and garlic in oil till tender. Stir in chili pwdr, salsa, cumin and cinnamon. Stir in shredded chicken. Let cold. Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping Tbsp. of beans down center of each tortilla.
  2. Top with a scant 1/2 c. of the chicken mix. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 min or possibly till golden and crisp, turning every 5 min.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1204g
Calories 1539  
Calories from Fat 826 54%
Total Fat 92.24g 115%
Saturated Fat 22.29g 89%
Trans Fat 0.07g  
Cholesterol 302mg 101%
Sodium 3500mg 146%
Potassium 3007mg 86%
Total Carbs 80.08g 21%
Dietary Fiber 21.9g 73%
Sugars 4.52g 3%
Protein 96.31g 154%
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