Tasty Tuesday: Chimichangas, a Healthier Version

I originally posted this a few years ago and recently had a few requests from some Facebook friends to post the recipe so I thought I'd post it again here as well.

I want to share more in detail how I do my Chimichangas. Just because your favorite recipe is loaded with fat, or is relatively unhealthy, doesn't mean you have to throw it out the window. Just be more creative as I've said before.

One of my favorite meals is Chimichangas. Whenever I go out for Mexican, that's what I order. However, it is loaded with fat because it's fried!! I found a way to  make them at home. Here's how I do it. Well, first off a few other pics. Gotta have lots of toppings....so we use tomatoes, mushrooms, olives, and also lettuce and avocado. You could add whatever your family likes.

Nan cutting the mushrooms. She cut all the veggies.

And...she did a great job!

We also serve Spanish rice with our chimichangas. I cheat and use a box (though I know you could use regular rice and add your own seasonings, yada yada yada), but I cheat. The one thing I do though is add about a cup of salsa instead of the can of diced tomatoes it calls for. The salsa just gives it more flavor. I always add less water than it calls for because I like it a little firmer. Zataran's Red Beans and Rice are also really, really good for a boxed mix and they don't have as many preservatives.

Cook your chicken breasts. I boiled mine this time and it turned out great. Often times I will use the microwave, but it tends to cook too much on the edges. Boiling them doesn't take that long.
Then shred the chicken. You shred it by going with the grain. It just shreds easily. Yesterday I cooked them on the stove top and chopped them with my Pampered chef food chopper. That works too.

Add some cumin, garlic powder, and about 1/2 a jar of salsa. I do this all by approximates, so I'm sorry I don't have exact measurements. Play around with it. Add chilis if you want. Leave the salsa out. Do what you want and like

I use burrito size tortillas. You can get more in them and they're easier to fold. You can use wheat as well. I just used regular this time. A bunch of shredded cheddar cheese.

Place about 1/2 c. of mixture in the tortilla (again, I'm guessing at that, because I just dump it on and if it looks good, then I'm good). Add some cheese on top.

Begin folding. Fold first the end facing you, then fold in each side.

Continue rolling and tucking in the sides as you go.

Keep rolling till, Wah la!

You're done! Now the key...spray them with cooking spray. Oh, spray the pan first as well. Bake them at 400 degrees for about 15-20 minutes or until they get a nice golden brown on top.

Remove from oven and top with all your goodies! Enjoy! I have not figured out the calories you save by doing it this way, but I'm sure quite a few!

With Joy UNquenchable,