<p>A Mexican style family favorite - chimichangas stuffed with a delicious chicken cream cheese mixture!</p>
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Ingredients
- 2 2/3 cups cook and shred Chicken, Boneless Breasts
- 8 ounces soften Cream Cheese, Reduced Fat
- 8 ounces Mexican Cheese, Low Fat, Shredded
- 2 tablespoons Taco Seasoning
- 1/3 cups dice Green Onion (Scallion)
- 8 individual Flour Tortillas (8-inch/Med)
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 chimichanga
- 386 Calories
- 16g Total Fat
- 8g Sat Fat
- 0g Trans Fat
- 86mg Cholesterol
- 1015mg Sodium
- 30g Total Carb
- 0g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 31g Protein
- 10 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, mix together chicken, cream cheese, shredded cheese, taco seasoning, and green onions.
- Evenly place mixture in flour tortillas, right in the middle. Fold in each end, then roll to close.
- Place seam down in baking dish.
- Bake at 350 for 15 minutes, then turn and bake another 15 minutes.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix together chicken, cream cheese, shredded cheese, taco seasoning, and green onions.
- Evenly place mixture in flour tortillas, right in the middle. Fold in each end, then roll to close.
- Place seam down in baking dish, cover, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake at 350 for 15 minutes, then turn and bake another 15 minutes.