Curtis Stone’s Baked Chimichangas with Cilantro-Lime Cream

Baked Chimichangas with Cilantro-Lime Cream

(Makes 4 servings)

One 14.5-ounce can fire-roasted crushed tomatoes

2 chipotle chiles in adobo sauce

2 garlic cloves

1/2 rotisserie chicken, meat picked and coarsely shredded

1/3 cup low-fat sour cream

1 cup loosely packed fresh cilantro leaves, divided

1 lime, zested, juiced

Eight 6-inch flour tortillas

Canola oil, for brushing

3/4 cup grated Monterey Jack cheese

1 cup thinly sliced green cabbage

1 avocado, pitted, peeled, sliced

 

Preheat oven to 425°F.

In blender, combine tomatoes, chipotle, garlic, 1/4 cup water, and 1 teaspoon salt and puree until smooth. Transfer mixture to medium saucepan. Bring to boil over medium heat. Reduce heat and simmer 10 minutes to blend flavors. In medium bowl, toss 3/4 cup sauce and chicken to coat. Keep remaining sauce warm.

Meanwhile, in clean blender, blend sour cream, 1/2 cup cilantro, lime zest, and 1 tablespoon lime juice until smooth. Season with salt and refrigerate.

Brush one side of tortillas with oil and place oiled side down on cutting board. Divide chicken mixture and cheese among tortillas and tightly roll up each tortilla. Line chimichangas seam-side-down in 13×9-inch baking dish and bake 20 minutes, or until edges are crisp and golden.

Spoon remaining sauce and cilantro-lime cream over chimichangas. Top with 1/2 cup cilantro, cabbage, and avocado.

 

Make-Ahead: Tomato sauce and cilantro-lime cream can be made up to 1 day ahead, covered separately and refrigerated. Rewarm tomato sauce over gentle heat.

 

Per serving

Calories: 462
Total Fat: 25 g
Saturated Fat: 9 g
Sodium: 839 mg
Carbohydrate: 48 g
Fiber: 9 g
Protein: 15 g
Diabetic Exchanges: 2 starch, 1 lean meat, 2 vegetable, 3 fat