Chicken Chimichangas

1. 1

   Lightly spray a large nonstick skillet with nonfat cooking spray and heat over medium-high heat.

2. 2

   Add chicken, onion powder, gralic powder, cumin and chili powder to skillet and cook, stirring frequently, until chicken is no longer pink.

3. 3

   Remove from skillet and drain well.

4. 4

   Return chicken to skillet; add chili peppers and cheese to chicken, mix well.

5. 5

   Spoon 1/4-1/3 cup of chicken mixture down the centre of each tortilla.

6. 6

   Fold the sides of tortilla and roll up from the bottom to seal.

7. 7

   Secure with wooden toothpick and lightly spray with nonfat cooking spray.

8. 8

   Lightly spray large nonstick skillet with cooking spray and heat over medium-high heat.

9. 9

   Add chimichangas to skillet and cook until both sides are browned and crisp.

10. 10

    Keep warm in oven, or cool and package for freezing.

11. 11

    Serve with salad, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.