ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Chimichangas

Yield 12 servings.

Ingredients

  • 2 pounds lean boneless pork
  • 2 cups water
  • 2 tablespoons chili powder
  • 2 tablespoons white vinegar
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 (4-ounce) can chopped green chiles
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 1/2 cup sliced green onions
  • 12 (10-inch) flour tortillas
  • Vegetable cooking spray
  • 12 cups shredded iceberg lettuce
  • 3/4 cup nonfat sour cream alternative
  • 1/4 teaspoon hot sauce
  • 3/4 cup commercial no-salt-added salsa

Nutrition Information

  • calories 391
  • caloriesfromfat 29 %
  • fat 12.5 g
  • satfat 4.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.4 g
  • carbohydrate 47.4 g
  • fiber 0.0 g
  • cholesterol 52 mg
  • iron 0.0 mg
  • sodium 180 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from pork; cut pork into 2-inch pieces. Combine pork, water, and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover; cook over medium-low heat 1 hour or until liquid evaporates. Remove from heat; shred meat with 2 forks. Stir in tomato sauce, chiles, cheese, and green onions.

  2. Wrap tortillas in aluminum foil; heat at 350° for 15 minutes. Working with 1 tortilla at a time, coat both sides of tortilla with cooking spray. Spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture. Place filled tortillas on an ungreased baking sheet. Bake at 425° for 20 minutes or until crisp. Remove wooden picks. Place 1 cup lettuce on each of 12 plates; top with chimichangas. Combine sour cream and hot sauce. Top each chimichanga with sour cream mixture and salsa.

Light and Luscious