Plum Crazy About Coupons

• Prep: 20 min. Bake: 20 min.
• Yield: 6 Servings

Ingredients

• 1-1/2 cups cubed cooked chicken breast
• 1-1/2 cups picante sauce, divided
• 1/2 cup shredded reduced-fat cheddar cheese
• 2/3 cup chopped green onions, divided
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 flour tortillas (8 inches), warmed
• 1 tablespoon butter, melted

Directions

• In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
• Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions.
• To freeze, wrap chimichangas individually in foil. Transfer to a resealable plastic bag and freeze for up to 3 months.
• To use frozen chimichangas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Unwrap foil and bake according to directions. Yield: 6 servings.

Each Serving = 7 Points Plus

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People following the Weight Watchers plan can expect to lose 1-2 pounds per week.

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 Recipe & Photo Credit Taste of Home

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About Mary Walker

Wife, mom, grandmother, daughter, professional writer and blogger loving and living life to the fullest. Love to travel and share life's not so perfect moments with my readers.