Baked Chimichangas

• 9 ounces, weight Boneless, Skinless Chicken Breast (about Three Breasts)
• 1 teaspoon Adobo All Purpose Season
• 1 teaspoon Garlic Powder
• 1 cup Chopped Cilantro
• 1 can (7.75 Oz. Can) El Pato Salsa De Chili Fresco
• 4 whole La Tortilla Factory Low Carb High Fiber Wheat Tortillas
• 1 cup Reduced/Fat Free Shredded Cheese
• 1 can (10 Oz. Can) Old El Paso Red Enchilada Sauce

1. Heat oven to 350 degrees.
2. Grease baking sheet with Pam.
3. Season chicken with adobo and garlic.
4. Grill on a stove top grill pan until cooked through.
5. Cube.
6. Chop cilantro.
7. In a large bowl, mix cilantro, chicken, and El Pato tomato sauce.
8. Spoon chicken mixture into the center of a tortilla.
9. Fold sides in, and roll up, seam side down and place on a baking sheet.
10. Lightly spray the tops of chimichangas with Pam.
11. Place in the oven.
12. Cook 15 20 minutes.
13. At 10 minutes, sprinkle half of the cheese across chimichangas.
14. In the meantime, heat enchilada sauce in a pan on the stove.
15. Serve chimichangas on a plate, spoon enchilada sauce over chimis, and top each one with 1/3 of the remaining cheese.
16. Serve with refried, or whole pinto beans, and fat free sour cream!

weight, season, garlic, cilantro, salsa de, tortilla, shredded cheese, red enchilada sauce

Taken from tastykitchen.com/recipes/main-courses/baked-chimichangas/ (may not work)