My first quesadilla was in college when we went to Chi Chi's and that seemed like the safest thing to order. Okay that and the fried ice cream! :)
When I moved out to LA for years I would still ask what the differences were between a burrito and enchilada. Now Mexican food is one of my favorites but let's face it, you are trying to eat healthy you have to choose wisely. Chimichangas would NOT be the typically be the smart choice BUT these ones are . . . they are baked NOT fried!
These are so easy and for my 21 Day Fixers they are Fixed Approved! You cook the chicken in the crockpot and you can even do that the day before and shred it to use in this recipe but also toss on salads, use in quesadillas, tacos and even sandwiches!
Healthy Baked Chimichangas
Ingredients:
- 2 chicken breasts, shredded (see recipe below)
- Mashed avocado (2 avocados mashed with garlic salt)
- Refried black beans
- Reduced fat shredded Mexican blend cheese
- Tortillas (21 day fixers, use whole wheat tortillas)
1. Preheat oven to 425 degrees and lay parchment paper on top of cookie tray
2. Lay out tortillas, spread refried beans in the middle of tortilla followed by avocado mixture, beans and cheese.
4. Top with shredded chicken and roll up like a burrito. Place on cookie tray.
6. Spray tops with olive oil or cooking spray (I use a Misto with olive oil)
7. Bake at 425 for 15-20 minutes. Let cool before serving. Serve with salsa and non fat greek plain yogurt or fat free sour cream.
21 DAY FIXERS: 1 Red, 1 Blue, 1 1/2 Yellow
Lightly Seasoned Mexican Chicken Breasts
- 2 chicken breasts
- 1/4 water
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili powder
Place chicken in crock pot, add 1/4 cup water and spices. Cook for 2-3 on low or 3-4 on high. Shred chicken.
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