Cooking Thursday

I've always loved the Chimichangas you can get in Mexican restaurants, but don't order them often because they are so bad for you because they're deep fried.  When I came across a recipe for Baked Chimichangas that had good reviews I knew I had to try it.  These were easy to put together and they freeze well..  Bob remarked several times that they were really good, so I'll be making them again soon!

Baked Chimichangas

8 ounces reduced fat cream cheese, softened

1 1/2 tablespoons taco seasoning

 8 ounces 2% shredded cheddar cheese

16 ounces cooked, shredded chicken

10 flour tortillas

cooking spray

lettuce, tomato, sour cream for garnish

Stir together the cream cheese and taco seasoning.

Add in the shredded cheese and then the chicken.

Divide meat mixture and place onto the tortillas.

Tuck in sides and roll up tortillas.

Lay seam side down into 2 baking pans that have been sprayed with cooking spray.

Spray tops of tortillas with cooking spray.

Bake at 350 degrees for 15 minutes, then flip over and bake another 15 minutes until lightly browned.

Garnish with lettuce, tomato and sour cream.

Extras freeze well for later use.

Makes 10, 350 calories each