Wednesday, January 19, 2011

Voted best new recipe of 2011.....

Drumroll please.......

And the winner is......

Roasted Chicken Chimichangas!!!

The Salsa Verde is crucial for this recipe!! I was drooling over this, I'm telling you!

These were so good, and super fast to make. We adjusted
a recipe from Cooking Light, so we can't take full credit, but MAN was it good! If you have time to grill the chicken ahead of time and shred it, it makes the recipe even faster, but if not, you can just cook the chicken before you throw together the rest.

So here's the goods:

2 cups cooked shredded chicken breast
1 cup shredded Pepperjack cheese
1/2 teaspoon Cilantro
1/2 teaspoon Oregano
1/4 teaspoon Cumin
3 cloves garlic, minced
5 ounces dices green chiles, strained

6 Whole Wheat wraps (We used La Tortilla Factory Whole Grain ones)
1 can No-fat refried beans
1 cup Salsa Verde

1.) Preheat oven to 500 degrees.
2.) Take the first 7 ingredients and toss together in a mixing bowl. Make sure they are tossed well and mixed together nicely.
3.) Take your wraps, spread refried beans down the center of each wrap. Then add the chicken mixture and wrap it up tightly.
4.) Spray a cooking sheet with no-stick spray. Place all the Chimichangas on the sheet and spray the tops with the cooking spray as well.
5.) Roast in the oven for 7 minutes.
6.) Dip in some Delicious Salsa Verde and savor every last bite!

Makes 5-6 wraps total.
Roasting the Chimi's is a lot healthier than the typical method of frying them. It was a lot more satisfying as well, in my opinion. ENJOY....

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