Weight Watchers Baked Chicken Chimichangas

Weight Watchers Baked Chicken Chimichangas

Ingredients

• 2 cups cooked, shredded chicken breast
• 1/2 cup low-fat cream cheese, softened
• 1/4 cup salsa (reduced sodium)
• 1/2 cup reduced-fat shredded Mexican cheese blend
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 small whole wheat tortillas (6-inch)
• Cooking spray

For Serving:

• Light sour cream (optional)
• Additional salsa
• Chopped green onions

Preparation Instructions

Filling:

1. Preheat oven to 400°F (200°C)
2. In a large mixing bowl, combine:
   • Shredded chicken
   • Softened cream cheese
   • Salsa
   • Shredded cheese
   • Cilantro
   • Cumin
   • Garlic powder
   • Salt
   • Pepper
3. Mix thoroughly until well combined

Assembly:

1. Warm tortillas slightly to make them more pliable
2. Place about 1/4 cup of filling in the center of each tortilla
3. Fold in sides, then roll tightly to create a sealed chimichanga
4. Place seam-side down on a baking sheet lined with parchment paper
5. Lightly spray tops with cooking spray

Baking:

1. Bake for 20-25 minutes
2. Rotate pan halfway through cooking
3. Cook until golden brown and crispy
4. Let rest for 5 minutes before serving

Points Calculation:

• Serving size: 2 chimichangas
• Estimated Points: 4-5 Points per serving

Nutrition Tips:

• Use lean chicken breast
• Choose whole wheat tortillas
• Bake instead of fry
• Control portion sizes
• Use low-fat dairy options

Meal Prep Suggestion:

• Can be prepared ahead and frozen
• Reheat in oven for best crispy texture
• Great for quick weeknight meals

Smart Cooking Tip: Pat chicken dry before shredding to prevent excess moisture. This helps keep the chimichangas crispy!