Baked Chicken Phyllo Chimichangas

1. 1

   Place chicken breasts in crock pot with salsa and peppers.

2. 2

   Cook on low for approximately 6 hours.

3. 3

   Preheat oven to 325 degrees (F).

4. 4

   Remove chicken from crock pot, shred it and then return it to the crockpot and mix it with the juice and veggies.

5. 5

   Stack 3 sheets of phyllo dough on a clean dry work surface.

6. 6

   Cut in half lengthwise.

7. 7

   Remove 1/2 cup of the chicken mixture from juice and place it on the short end of one stack of phyllo dough.

8. 8

   Roll chicken in phyllo dough to make a tight wrap.

9. 9

   Place on a baking sheet prepared with cooking spray.

10. 10

    Repeat process to make additional 3 chimichangas, each rolled in 1/2 stack of 3 sheets.

11. 11

    Bake for approximately 25 minutes, or until phyllo is crisp and golden brown.

12. 12

    Serve with 1 teaspoon of light sour cream and your favorite salsa!

13. 13

    Nutrition Info per 1 chimichanga: 277 calories, 3 g fat, 31 g protein, 27 g carbohydrates, 4 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.