Jeff and I both enjoy a deep love of Mexican food. So, I try to make something with a mexi twist at least once a week. The recipe I made Friday night is one of our favorites, with some twists to “health-ify” it.
I made this from start to finish after work on Friday but you could definitely make the chicken mixture the night before and just warm it up to cut down on the preparation time. I also cut up some fresh yellow and green zucchinis, green beans, a little onion and garlic and sauteed them for a healthy side-dish.
All in all, AMAZING Mexican night at our house! 🙂
Healthy Chicken Chimichangas
Serves: 6 – 8
1 lb chicken breasts
1/2 med onion, chopped
1/2 cup green or red pepper, chopped
1/2 cup carrots, chopped
2 tsp. minced garlic
1 Tbsp olive oil
salt and pepper to taste
2 cups natural beef gravy (or 2 packets beef gravy mix)
1 16 oz. can tomato sauce
1 1/2 tsp. chili powder
1 tsp. crushed red pepper
1 tsp. garlic salt
Tabasco to taste
1 can black beans, drained and crushed
1 cup cheddar cheese, grated
1 cup Monty Jack cheese, grated
6-8 large whole wheat tortillas
Preheat oven to 350.
Heat oil on med heat in large non-stick pan. Add onion, green/red pepper & carrots. Saute for 3-5 minutes or until onion is opaque. Add minced garlic and rinsed chicken breasts. Salt and pepper to taste. Cook 15-20 minutes, flipping chicken once.
While chicken is cooking, heat gravy ( or mix gravy packets according to directions). Add 3/4 of the tomato sauce & half of spices to the gravy.
Once chicken is done, remove from pan, shred or thinly slice, and return to pan. (I added a little chicken broth to keep it moist at this stage) Add crushed black beans, mix well. Add remaining tomato sauce and other half of spices.
Spoon about 1/4 cup of chicken mixture into tortilla shells, roll up (folding the ends) & put into a greased 9″ x 18″ pan. Pour gravy over the top & add grated cheese. Bake uncovered for 30 minutes.