Posted by They CHANGE THE GAME! Although some dieters may have a problem with the low-carb wheat tortillas, my family enjoyed them and I like to use them periodically in dishes! If you’re missing soft flour tortillas, Mexican Chimichangas are a nice change of pace and seriously delicious.
PREPRATION TIME:
- YIELDS:Â 2 Servings
- PREP TIME:Â 38Â mins
- COOK TIME:Â 8 hrs
- TOTAL TIME:Â 8 hrs 38 mins
INGREDIENTS:
- 2 low carb tortillas
- (cooked & warm) 2/3 cup cooked taco seasoned ground beef
- 2 tablespoons salsa
- 2 tablespoons coconut oil
- 1/2 cup shredded cheese, divided (Prefer Mexican blend cheese.)
- Four Tbsp. red enchilada sauce
DIRECTIONS:
- Pre-heat oven to 375 degrees.
- Spoon One tbsp. shredded cheese, One tbsp. salsa, and 1/3 cup taco seasoned meat to each tortilla, down the center. Fold the sides in, and (wrap) into a burrito.
- To medium heat, heat coconut oil, in a pan on the stove. Add the burritos, and on all sides, pan fry for Thirty to Sixty seconds, until slightly crispy and browned. Drain on a covered plate(paper towel).
- Transfer to an oven(safe pan). With remaining shredded cheese, and 2 tbsp. of enchilada sauce, top each.
- For about 5 minutes, bake in the oven until cheese is melted. Serve warm. One chimichanga per serving size.
NUTRITION INFORMATION:
Yield: 2 servings,
Serving Size: 1
Amount Per Serving:
445 Calories
36g Fat
10g Total Carbs
5g Fiber
23g Protein
5g Net Carbs
