- Preheat oven to 450 degrees.
- Shred rotisserie chicken breast and set aside.
- Heat a saucepan and saute 1/2 of a jalapeno pepper and 2 cloves of garlic (minced) in 3 tablespoons of canola oil.
- Add the shredded chicken, 1 1/2 cups of salsa, and the juice from one lemon. Stir until heated through.
- Continue cooking for a few more minutes to allow the flavors to blend. Season with salt and pepper.
- Microwave the tortillas for 90 seconds, then lay them on a flat surface.
- Divide the chicken mixture evenly between the tortillas.
- Roll them up burrito--style (closing both sides), and place them on a baking sheet sprayed with non-stick cooking spray.
- Spray cooking spray on the rolled burritos.
- Place them in the oven for 7 minutes or until golden brown.
- Transfer to plates, and garnish with 1/2 cup of shredded lettuce, 4 tablespoons of lite sour cream, 1/2 cup of diced tomatoes, and the remaining 1/2 cup of salsa.
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Chimichangas Lite
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