Traditional chimichangas are fried. These chimichangas are browned and crisped in the oven, helping to cut a significant amount of fat and calories from the meal.

• 2 ½ cups shredded chicken
• 1 onion, thinly sliced
• 1 green pepper, thinly sliced
• 1 clove of garlic, minced
• 1 TBSP olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ cup bottle salsa
• 1 cup Reduced-fat shredded Mexican cheese
• 6 - 8 oz flour tortillas
• Cooking spray

1. Preheat oven to 500 degrees.
2. Heat 1 TBSP of olive in a skillet over medium-high heat. Add garlic, cook 1 minute. Add onion and green pepper and cook until soft, about 4-6 minutes. Add shredded chicken, stir to combine, and cook 1 additional minute. Remove from heat.
3. Mix cumin, chili powder salsa together in a bowl. Add chicken, onion and green pepper mixture. Stir in cheese.
4. Line a baking sheet with aluminum foil. Coat with cooking spray.
5. Place 2/3 cup of the chicken mixture in the center of each tortilla. Fold tortilla around filling so that a sealed, rectangular packet is formed. Place seam side down on baking sheet. Coat tops of the chimichangas with cooking spray.
6. Bake for 7 minutes.