Baked Baja Chimichangas

Baked Baja Chimichangas

Simple, delicious and incredibly diet friendly. That's how I would best describe this recipe. Even if you aren't on a diet, these are pretty darn awesome!

How can anyone not like chimichangas? Add a creamy baja sauce and a healthy serving of fiber in every chimi, and who couldn't love these Baked Baja Chimichangas? Answer: Nobody!

A few weeks ago someone at the grocery store handed me a recipe for baked chimichangas. However, after looking at the recipe I realized that it was more marketing material than it was a recipe. But it got me thinking... I want me some baked chimichangas!

So, this recipe evolved like many I have made before. I searched for a recipe, tried it out, and then decided to throw it out and make something better. Originally I started with this recipe: http://www.food.com/recipe/baked-chicken-chimichanga-499910. But I found the result to be rather meh. So, I tossed it out and came up with something so creamy and awesome that I just had to write about it. Below is that recipe.

Ingredients

• 8oz Bolt House Farms Yogurt Ranch
• 8oz Philadelphia fat Free Cream Cheese
• 1packet Taco Seasoning
• 1seeded & finely chopped Jalapeno
• 1/2cup chopped Cliantro
• 2tbsp Lime Juice
• 1lb Tyson Grilled & Ready Chicken Strips
• 8 Ole Extreme Wellness Tortillas

Directions

1. Preheat oven to 350-degrees F
2. Mix everything except for the tortillas, butter and the chicken together in a bowl until well integrated
3. Integrate chicken into the mixture (I like to chop it up before hand)
4. Prepare a metal baking pan
5. Portion out evenly across 8 tortillas and wrap up
6. Paint the bottom of each tortilla with butter and place in pan
7. Bake chimis for 20min, paint the other side with butter, rotate and put them back in the oven for another 20min
8. Remove chimis from the oven, let cool and enjoy!

Nutrition Info

Serving Size: 1 chimi

Servings: 8

Calories: 256

Protein: 25g

Carbs: 23g Fiber: 9g

Fat: 6g

Sodium: 1316mg

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Posted by Clayton Long