Name: Baked Chicken Chimichangas with Guilt-Free Cheesy Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 Tbsp olive oil; 2 chicken breasts, peppered on each side; 1 small onion, diced; 2-3 cloves of garlic, minced; 2/3 C chicken broth (I used low sodium); 1 packet Lawry's Burrito seasoning (or your favorite taco/fajita seasoning brand); 1/2 tsp cumin; 1/2 tsp oregano; 8 Tbsp shredded Mexican cheese, divided; 8 soft tortillas (I used 100 calorie wraps); 2/3 C Classico Light Alfredo sauce; 2/3 C shredded cheddar cheese

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Low-calorie tortillas enveloped around Mexican flavored shredded chicken, baked to crispy chimichanga perfection then topped with a guilt-free cheesy sauce! All for under 300 calories!

Recently I came across a fantastic weight loss Instagram account run by Jenni who shares a LOT of Mexican dishes. After seeing her easy cheesy sauce on nachos, tacos, burrito bowls, etc. I knew I had to whip up a batch to try it myself. I have been making these low-calorie baked chicken chimichangas for lunch a lot recently and I knew they would be a perfect match with the cheesy sauce!

This dish is so simple yet filling and this cheese sauce is life. And all for under 300 calories!! You seriously won't understand why you've been wasting so many calories at Mexican restaurants once you try this

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BAKED CHICKEN CHIMICHANGAS WITH GUILT-FREE CHEESY SAUCE

268 calories per chimichanga with sauce

Oh em gee. Is that cheese sauce not perfection? And trust me, the flavorful goodness that is wrapped up inside of that chimichanga is to die for! So much flavor in one little Mexican hot pocket I can't even contain myself. Let's start cooking these bad boys so we can dig in!

The first step in making these chimichangas is to prep your filling mixture ingredients and prep 2 chicken breasts. You'll want to dice 1 small onion and 2-3 cloves of garlic and set aside. Then add pepper to each side of the chicken breasts.

In a large non-stick skillet, heat 1 tablespoon of olive oil then add in the chicken, onion and garlic. Cook for 3-4 minutes on each side, stirring the onions occasionally. Next, add in ⅔ C chicken broth (I used low sodium), a packet of Lawry's burrito seasoning (or your favorite taco/fajita seasoning brand), and ½ teaspoon of both cumin and oregano.

Cover the pan and allow to simmer for 5-8 minutes, or until the chicken reads at 165 degrees on your meat thermometer. At this point, you'll want to preheat your oven to 400 degrees so it is ready for baking!

Remove the chicken from the pan and shred (either with two forks, shredder claws, or using the flat beater KitchenAid Mixer attachment.) Add the chicken back into the pan with the sauce and mix to coat.

You're now ready to prep your chimichangas for baking! You'll want to warm up your tortillas to prevent them from ripping while stuffing. Place a few tortillas on a plate, separated by damp paper towels, and microwave for 30 seconds.

Place 1 tablespoon of shredded Mexican cheese into the center of each tortilla, then top with chicken mixture. Fold the edges in to form a rectangle, ensuring all of the chicken filling stays inside. Continue until all tortillas are filled.

Line a baking sheet with foil and spray with cooking spray. Place the chimichangas seam side down on the baking sheet and spray with cooking spray.

Bake at 400 degrees for 25 minutes.While your chimichangas cool enough to eat, prep your guilt-free cheesy sauce by pouring ⅔ C Classico Light Alfredo sauce and ⅔ C shredded cheddar cheese into a small non-stick skillet. Heat over medium-low heat, constantly stirring, until combined. This can then be split up 8 ways among the chimichangas, and can easily be reheated in the microwave for about 45 seconds!