Mexican

Skinny Chicken Chimichanga is for Dinner.

Skinny Chicken Chimichanga takes 20 minutes to prepare.

Skinny Chicken Chimichanga takes 25 minutes to cook.

Skinny Chicken Chimichanga makes 6 servings.

The ingredients for Skinny Chicken Chimichanga are:

8.8 ounces Chicken Breast (cooked), no skin, roasted
16 tbsp Kirkland Organic Salsa
1 tsp Cumin - ground (1 tsp) (by INFORM555)
.5 tsp Oregano, ground
1 cup Colby and Monterey Jack Cheese shredded
1 tbsp minced onions (by GRANDCRACKER)
6 serving Ole Extreme wellness high Fiber low carb-Tortilla Wrap(1 Tortilla)
2 tbsp Butter, salted
.5 tomato Red Ripe Tomatoes
3 tbsp Daisy Light Sour Cream
1 serving Good Foods Guacamole
3 tbsp Kirkland Organic Salsa
0.33 cup Colby and Monterey Jack Cheese shredded

Here is how you make Skinny Chicken Chimichanga:

Cook chicken and dice. Then combine chicken and next 5 ingredients. Mix well. Add 1/3 cup of mixture to each tortilla, then fold ends and roll. Place seam side down in baking dish. Brush with butter and bake for 25 minutes and 400.Remove from oven and garnish with equal portions of remaining ingredients (About 1/2 tbsp. of each).Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CDARBY85.

The nutritional information for Skinny Chicken Chimichanga is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 249.9

• Total Fat: 14.3 g
• Cholesterol: 58.7 mg
• Sodium: 835.9 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 13.3 g
• Protein: 18.9 g

Skinny Chicken Chimichanga is Mexican cuisine.