Skinny Chicken Chimichangas

I don't know about you but some days  I am just severely craving Mexican food; but, I hate the calories that come along with it.  This recipe is my own variation of a skinny chicken chimichanga recipe I found (see link below).  I however, do not use cream of anything in my recipes.  This recipe allows me to make my own sauce instead of a pre-made one and skips on sodium, preservatives and added fillers.  Enjoy!

Ingredients

• 4  boneless skinless chicken breasts, cooked and shredded (broth reserved)
• 8 oz Greek yogurt
• ¼ cup skim organic milk
• 1 cup broth from cooked chicken
• 1 Tbsp fresh cilantro, chopped
• 10 oz can Ro*Tel® Diced Tomatoes & Green Chilies
• 1 cup onion, diced
• 4 oz can diced green chilies
• 8 Small whole wheat tortillas
• ½ cup fat free Mexican shredded cheese

Instructions

1. Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
2. Combine 1/2 cup chicken broth from the boiled chicken, 2 tbs butter, 2 tbs wheat flour and 1/2 cup 1% organic milk
3. Combine the chicken, Ro*Tel®, onions and green chilies in a pan sprayed with cooking spray.
4. Heat until onions are transparent.
5. Fill each tortilla with about 2 Tbsp of the chicken mixture.
6. Roll the tortilla up and place seam side down
7. Lay filled chimichangas in pan and pour sauce over top
8. Bake for 25-30 minutes until cheese is melted and sauce is bubbling

Nutrition Information

Per Serving: (2 enchiladas) Calories: 374 Fat: 19g Source Do you follow us on Instagram? [caption id="attachment_100239" align="alignnone" width="100"] @BodyRockTV[/caption]