Chicken and Bean Chimichangas

Adapted from

  • 1 1/2 lbs ground chicken breast skinless
  • 1 cup onions, chopped
  • 1 1/4 ozs low-sodium taco seasoning mix
  • 10 ozs frozen corn, thawed
  • 8 ozs taco sauce
  • 16 ozs fat-free refried beans
  • 10 pcs fat-free flour tortillas
  • 3 ozs cheddar cheese, shredded
Chicken and Bean Chimichangas
Preheat oven to 425. Prepare a jelly roll pan with cooking spray; set aside. In a large skillet, cook chicken and onions until chicken is no longer pink. Add taco seasoning mix, corn, and taco sauce. Cook for 10 minutes, mixing well. Spread a thin layer of refried beans mixture over each flour tortilla. Spread 1/4 cup to 1/2 cup of the chicken mixture evenly in the center of each tortilla. Sprinkle each with one tablespoon cheese. Fold and roll up. Place seam-side down onto prepared baking pan. Bake, uncovered for 20 minutes, or until browned on top.
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Posted: 8/16/2018
Mexican
Rated by 0 users (0.00)
WW Points* : 5.22
11 servings
Nutrition Facts
Servings Per Recipe 11
Amount Per Serving
Calories 266
Calories from Fat 51 (19%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 44g 15%
Sodium 793mg 33%
Potassium 0mg 0%
Total Carbohydrate31g 10%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.