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!


  • 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


  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"]snapchat snapcode code @BodyRockTV[/caption]

Leave a comment

All comments are moderated before being published