Chimis With A Twist

If you’ve read anything on this blog this past year, you’ve probably run across a BGDIR article or two. It’s no secret that I’m half the size I used to be, thanks to Jack and Jasinda Wilder. 🙂 I don’t plan on ever going back to the sugar/processed carb insanity that held me prisoner for years, but I will admit it’s been a challenge finding or creating recipes that are easy, affordable, and healthy. It’s like anything else, though, the more I work on it, the easier it gets. I’m now comfortable with creating meals that stay within Jasinda’s plan and are still satisfying and yummy.
Here’s one of my new favorite black plates. 

Chimis with a twist:

2 cups cooked shredded chicken
4 oz reduced. fat cream cheese
4-8 oz sharp cheddar cheese
one can Rotel tomatoes (I use mild, but the hot stuff works too :-))
Cumin, salt, pepper, onion, cayenne, and garlic powder to taste
6-8 Whole Wheat Mission Wrap Carb Balance tortillas
2 T melted butter
Pre-heat oven to 400 degrees
Combine everything except the tortillas and melted butter in a bowl and mix well.
Spoon the mixture into tortillas, roll them up, and place them in a casserole dish
Brush melted butter on top and bake at 400 degrees for 25-30 minutes
Serve with sour cream, cheese, and guacamole
I love the creamy texture of the shredded chicken, cream cheese, and melted sharp cheese, and baking the chimichangas in the oven gives it that crisp outer shell without all the frying.

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