6 Miles

If you're like me, you're always looking for new & yummy foods to try. (Hmmm…sound like an info-merital there or what?!?) Tales from the Scales is doing a Recipe Swap today (and the next 4 Wednesdays).  Today is for main dishes. I must admit I don't do Weight Watchers and don't know the points value of this, but it is a low-fat family favorite!

Chicken Chimichangas

2 1/2 cups cooked chicken (about 2 chicken breasts)
about 1/2 a jar of salsa
1/2 a can of corn, drained
1 can of black beans, drained & rinsed
2 green onions, chopped
3/4-1 tsp ground cumin (more if you like spice!)
1/2 tsp oregano leaves
1/2 tsp salt
8-16 whole wheat flour tortillas
olive oil
1-2 cups shredded chedder cheese* (low fat would be better, or you can even go without)

I usually cut up the chicken into bite sized pieces and cook it in a large skillet. Then I combine it with the salsa, beans, corn, onion, cumin, oregano and salt and let it simmer for about 5 minutes, or until most of the liquid has evaporated.  Brush 1 side of the tortilla with the oil.  Turn it over and spoon on about 1/3 a cup of chicken misture into the other side; top with cheese. (But when I had to go dairy free I'd make these without cheese and they are yummy enough I didn't notice much.)  Roll up, place in 13×9 baking dish. Bake at 475 until crisp & brown (about 13 minutes). 

The key to this is the high temps…you get a crispy chimichanga without frying it.  And you can tell I'm really general with amounts, you can add or subtract things to the main chicken mix…that's how the bean and corn got added–plus I added those to make extra one time, thus the odd range in how many it makes. I love to make 2 pans and freeze one. 

Anyway, serve it with a salad and I figure it's a great meal. (And I hope this makes up to those of you who've sent me things about recipe swaps that I always forget to do!)