Chicken Chimichangas
- 1 lb fat-free ground chicken
- 1 12 tablespoons onion powder
- 1 teaspoon garlic powder
- 18 teaspoon ground cumin
- 12 teaspoon chili powder
- 4 ounces chopped green chili peppers
- 1 cup finely shredded fat free mexican cheese blend
- 6 (8 inch) burrito size fat-free flour tortillas
- fat free salsa (optional)
- Lightly spray a large nonstick skillet with nonfat cooking spray and heat over medium-high heat.
- Add chicken, onion powder, gralic powder, cumin and chili powder to skillet and cook, stirring frequently, until chicken is no longer pink.
- Remove from skillet and drain well.
- Return chicken to skillet; add chili peppers and cheese to chicken, mix well.
- Spoon 1/4-1/3 cup of chicken mixture down the centre of each tortilla.
- Fold the sides of tortilla and roll up from the bottom to seal.
- Secure with wooden toothpick and lightly spray with nonfat cooking spray.
- Lightly spray large nonstick skillet with cooking spray and heat over medium-high heat.
- Add chimichangas to skillet and cook until both sides are browned and crisp.
- Keep warm in oven, or cool and package for freezing.
- Serve with salad, if desired.
ground chicken, onion powder, garlic, ground cumin, chili powder, green chili peppers, mexican cheese, flour tortillas, salsa
Taken from www.food.com/recipe/chicken-chimichangas-108554 (may not work)