This healthier version of Chimichangas is stuffed with chicken, enchilada sauce ( or picante sauce), mild green chiles and cheese and is baked instead of fried. Super simple, perfect for busy weeknights, and only 302 calories/serving.
How to Make Shredded Chicken (can be made ahead of time)
In a large pot, add chicken breasts to pot ( try not to overlap too much) and generously season with salt and pepper. Place enough water in the pot to cover chicken by about 1 inch. Bring water to a boil and then reduce heat to simmer. Cook chicken until it is no longer pink in the center (approx. 8-10 minutes, unless you have very thick chicken breasts in which case it may take closer to 15 minutes.) Cut a small slit in breast with a knife to check if chicken is thoroughly cooked.
Remove chicken breasts from water, place on a cutting board and allow to cool for at least 10 minutes. Use two forks to shred chicken (Use one fork to hold chicken breast against the cutting board and use the other fork to pull /scrap chicken from the breast). If the pieces you pull off the breast are larger than bite size, use two forks to shred/pull apart into smaller pieces.
Make ahead and Freeze
To Make Ahead - Prepare according to direction, (skip the melted butter) and wrap each chimichanga in aluminum foil. Place foil wrapped chimichangas in a Freezer safe ziplock bag or container. When ready to use Bake at 375 ( in aluminum foil wrappers) for 45 minutes. Unwrap after 45 minutes and brush with melted butter. Return to the oven (uncovered) for about 10 minutes ( until lightly browned).