Easy and Healthy Chimichanga
Inspired by Jenn Clark
4 (boneless, skinless) chicken breasts (you can do as many as you like, enough to feed your family)
1 c chicken broth
1 packet taco seasoning
Salsa (I always make my own, but store bought is fine)
whole wheat or less fat tortillas (medium size)
lowfat cheese (I use monterey jack/cheddar mixture)
Preheat oven to 400 degrees. Spray a baking sheet with Pam. Place chicken, chicken broth and taco seasoning in crock pot and cook until "shred-able." (I put mine in at noon on high and it was ready by 5). Remove chicken from crock pot to large bowl and shred with a fork. Add some of the liquid in the crock pot to the chicken after shredding. Mix salsa into the shredded chicken (to your liking or spiciness). Place about a cup of chicken/salsa mixture on one tortilla, top with a bit of cheese and roll up like a burrito. Place on sprayed baking sheet (roll as many as you need). Spray burritos with Pam and bake for 20 minutes.
Calories depend on which tortillas and cheese you use. For this exact recipe, the calories per chimichanga is about 350 calories (7 weight watchers points).