Instead of deep-frying, as is traditional, these healthier chimichangas are brushed with some olive oil and baked.
1 can reduced-sodium chicken broth
1 large boneless, skinless chicken breast
3/4 cup salsa, plus more for garnish
1 tsp. ground cumin
1/2 tsp. dried oregano
1 cup shredded light or reduced-fat Cheddar cheese
1/4 cup finely chopped scallions, plus more for garnish
6 flour tortillas (6 to 8 inches)
2 tbsp. olive oil
Reduced-fat or nonfat sour cream
1. In a medium saucepan, combine broth and 1 can of water and bring to a boil over medium-high heat. Add chicken, reduce to a simmer, and cook for 12 minutes. Remove from heat and let cool in poaching liquid, 15 to 30 minutes. Shred chicken using two forks.
2. Preheat the oven to 400°F. In a large bowl, combine chicken, salsa, cumin, oregano, cheese, and scallions. Divide the mixture into 6 portions. Place 1 portion filling in center of a tortilla; fold left and right sides of tortilla over filling, then fold tops and bottoms over sides to form square, securing with toothpick if necessary. Repeat for remaining tortillas.
3. Place each chimichanga seam-side down on a baking sheet and brush with olive oil. Bake for 25 minutes, or until golden brown. Garnish with scallions, salsa, sour cream, and lettuce.