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recipe-low-fat-chimichangasLow-Fat Baked Chimichangas


1 Small onion, chopped
3 Cloves garlic, minced
1 Tablespoon vegetable oil OR butter OR margarine
1 Jalapeno pepper, seeded and chopped
2 Cups El Terrifico Salsa
1 1/2 Teaspoon chili powder
1/2 Teaspoon ground cumin
1/2 Teaspoon ground cinnamon
1 Pinch salt
2 1/2 Cups cooked, shredded chicken OR turkey
8 12″ Flour tortillas
1 Cup canned refried beans
Non-stick cooking spray, as needed


1. In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender.

2. Stir in salsa, chili powder, cumin, cinnamon, and salt.

3. Fold in chicken/turkey; remove from heat and set aside.

4. Working with one tortilla at a time, spoon 2 tablespoons of beans down the center of each tortilla.

5. Top with a scant 1/2 cup of the chicken mixture.

6. Fold the top and bottom of the tortillas toward the center, then roll up the sides.

7. Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.

8. Place chimichangas in a 13″ X 9″ X 2″ baking pan, seam side down.

9. Spray all sides of the chimichangas with a light coating of cooking spray.

10. Bake in a 450° oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.