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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | chicken broth, low sodium | 1 | piece | Chicken Breast skinless, boneless | 1 3/4 | ounce | salsa | 1 | teaspoon | Spices, ground cumin | 1 1/2 | teaspoon | oregano | 1 | cup, shredded | Fat Free Cheese | 1 | cup, shredded | Fat Free Cheese | 6 | tortillas, medium (approx 6 | Tortillas, fat-free flour | 2 | tablespoons | olive oil | 1 | Usda default (100 gm - 4 oz) | Sour cream, fat free | 1 | cup, shredded or chopped | Lettuce, iceberg |
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Steps
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Sequence
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Step
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| | 1 | In a medium saucepan, combine broth and 1 can of water in order to boil over medium-high heat. Add chicken and reduce to a simmer, and cook for 12 minutes. Remove from heat and let cool in poaching liquid, 15-30 minutes. Shred the chicken using two forks. | | 2 | Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine cheese, chicken, cumin, oregano, and salsa. Place one portion filling in center of a tortilla; fold left and right sides of tortillas over filling, then fold tops and bottoms over sides to form square, securing with toothpick if necessary. Repeat for remaining tortillas. | | 3 | Place each chimichanga searn-side down on a baking sheet and brush with olive oil. Bake for 25 minutes, or until golden brown. Garnish with salsa, sour cream, and lettuce. |
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