Monday, June 1, 2015

Baked Chicken Chimichangas

Don't panic we have been cooking and eating... in fact eating too much - especially quick, easy, tried and proven recipes due to the hectic lifestyle we are currently living. It's footy season again in Australia, and this is our last year involved with Junior Football, Both kids are playing their last junior year. Oliver is in Under 17's and will be a senior next year and Alexandria, well as she's 14, after this year she can no longer play football with the boys. If she wishes to continue her football career she will need to join the girls league.

But YAY I have finally sat down and managed a blog.... I am in my element - doing something I love about something I love!!  FOOD!!

This meal is tasty but yet so easy to make. Realistically it will be on your table within 30 minutes. Using precooked barbecue chicken and only a couple of other ingredients including one of my favourite things, cream cheese laced with our homemade Taco Seasoning these Chimichangas brought a welcome change to the usual common Mexican dishes we have at home.  Of course you can use shop purchased Taco Seasoning but why when it's so easy to make and has a lot more flavour?  Just saying....

Anyway I think your family will love you for it. Ours did.

Baked Chicken Chimichangas
(Recipe adapted from Weight Watchers Quick 6 Ingredients Cookbook)

Serves: 4
ProPoints per Serve: 12

1/2 cup (120 grams) light cream cheese
3 teaspoons Taco Seasoning
400 grams shredded skinless barbecue chicken breast
3 green shallots, thinly sliced
1 red capsicum, finely chopped
8 x 40 gram Mission Lite (98% Reduced Fat)tortillas
cooking spray
2/3 cup chunky tomato salsa

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper.

Combine cream cheese and seasoning in a large bowl. Add chicken, capsicum and shallots and stir to combine.

Spoon chicken mixture into centre of each tortilla. Fold in opposite sides and roll to enclose filling.

Place seam side down, on prepared tray. Lightly spray with cooking spray and bake for 10 minutes or until gold and crisp.

Serve Chimichangas with salsa, coleslaw (add 1 ProPoint per serve), warm refried beans (add 2 ProPoints per 100 grams) and low fat sour cream (add 1 ProPoint per tablespoon).


Anonymous said...

these look great - must put on my "to make' list - with the others I've also eyt to do - but love Mexican - Maree

Carole said...

Thanks for linking in your fab chicken dishes! Cheers from Carole's Chatter