Chicken Chimichangas (Baked)

Name: Chicken Chimichangas (Baked)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings chicken base; 8 low-fat flour tortillas (soft taco-size); 113 grams diced green chilies; 227 grams reduced-fat mexican cheese blend (shredded); 1 teaspoon olive oil; 340 grams chunky salsa; 227 grams boneless skinless chicken breasts, shredded (i use store roasted chicken or 2 half breasts simmered in water until cooked (tip, shred chicken wh)

Chicken Chimichangas (Baked) might be just the main course you are searching for. One serving contains 300 calories, 22g of protein, and 12g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 15 minutes. A mixture of chicken base, chunky salsa, chilies, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Ingredients

Servings:

6servings

chicken base 8

low-fat flour tortillas (soft taco-size)113grams

diced green chilies 227grams

reduced-fat mexican cheese blend (shredded)1teaspoon

olive oil 340grams

chunky salsa 227grams

boneless skinless chicken breasts, shredded (i use store roasted chicken or 2 half breasts simmered in water until cooked (tip, shred chicken wh)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.