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Baked Chimichangas with Guilt-Free Cheesy Sauce

Baked Chicken Chimichangas with Guilt-Free Cheesy Sauce

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  • Author: Caitlin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 8 chimichangas 1x
  • Category: Main Course
  • Method: Pan-fried, Baked
  • Cuisine: Mexican
  • Diet: Low Calorie

Description

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!

Ingredients

Scale

For chimichangas:

  • 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)

For the cheesy sauce:

  • 2/3 C Classico Light Alfredo sauce
  • 2/3 C shredded cheddar cheese

Extra toppings such as lettuce, onions, salsa, sour cream, jalapeños, etc.!

Instructions

  1. In a large non-stickskillet, heat 1 Tbsp olive oil then add in 2 peppered chicken breasts, 1 diced onion and 2-3 cloves of minced garlic. Cook for 3-4 minutes on each side, stirring the onions occasionally.
  2. Add 2/3 C low sodium chicken broth, 1 burrito seasoning packet, 1/2 tsp cumin and 1/2 tsp oregano.
  3. 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!
  4. Remove the chicken from the pan and shred. then add back into the pan with the sauce and mix to coat.
  5. Microwave 8 tortillas in batches by placing about 3-4 few on a plate, separated by damp paper towels, and microwaving for 30 seconds.
  6. Place 1 Tbsp 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.
  7. 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.
  8. Bake at 400 degrees for 25 minutes.
  9. While your chimichangas cool enough to eat, prep your guilt-free cheesy sauce by pouring 2/3 C light alfredo sauce and 2/3 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.
  10. Top the chimichangas with the guilt-free cheesy sauce and your favorite toppings (lettuce, onions, salsa, sour cream, jalapeños, etc).
  11. Enjoy! 🙂

Notes

Leftover chimichangas can be reheated in the microwave for about 1.5 minutes, and the cheesy sauce can be reheated for about 30 seconds!

Find it online: https://www.cutsandcrumbles.com/baked-chicken-chimichangas-with-guilt-free-cheesy-sauce/

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