Chimichangas My Take on Ww Recipe
Get ready to savor the perfect balance of flavor and crunch with "Chimichangas My Take on WW Recipe." This healthier twist on a Tex-Mex classic combines tender, spiced, shredded chicken with melty reduced-fat cheddar cheese and zesty salsa, all wrapped in a whole wheat tortilla for a wholesome upgrade. Instead of deep-frying, these chimichangas are baked until golden and crispy, offering a guilt-free way to enjoy their signature crunch. Packed with savory seasonings like cumin, chili powder, and garlic, every bite bursts with bold flavor. Ready in just 40 minutes, this easy and family-friendly recipe is topped with fresh cilantro and served with extra salsa and low-fat sour cream for a finishing touch. Perfect for a weeknight dinner or a fun twist on Taco Tuesday, these baked chimichangas will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) Boneless, skinless chicken breast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 cup Shredded reduced-fat cheddar cheese
- 1 cup Salsa
- 4 large Whole wheat tortillas
- 1 sprinkle or as needed Cooking spray
- 2 tablespoons (chopped) Fresh cilantro
- 0.25 cup Low-fat sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Season the chicken breasts with garlic powder, onion powder, ground cumin, chili powder, and salt. Ensure the seasoning is evenly distributed.
Cook the chicken in a skillet over medium heat until fully cooked (about 6-8 minutes per side). Alternatively, you can bake them in the oven at 375°F (190°C) for 20-25 minutes until the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, shred it using two forks and let it cool slightly.
In a mixing bowl, combine the shredded chicken with shredded reduced-fat cheddar cheese and 1/2 cup of salsa. Mix until evenly combined.
Lay out a tortilla on a flat surface. Spoon about 1/4 of the chicken mixture onto the center of the tortilla. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining tortillas and filling.
Place the wrapped chimichangas seam-side down on the prepared baking sheet. Spray the tops lightly with cooking spray to help them crisp up.
Bake in the oven for 15-18 minutes, or until golden brown and crispy. Flip them halfway through for even browning.
Remove from the oven and let them cool slightly. Garnish with chopped cilantro and serve with the remaining salsa and optional low-fat sour cream on the side.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 6797 mg | 296% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 15.9 g | ||
| Protein | 334.2 g | 668% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1273 mg | 98% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
