Power Cooking

• 1 1/2 tsp. ground cumin
• 3 c. low-fat shredded cheddar cheese
• 1 tsp. onion powder
• Fat-free cooking spray
• Fat-free sour cream (optional)

• 1/2 tsp. garlic powder
• 6 fat-free flour tortillas
• 1 1/2 lbs. chicken tenders, cubed
• 1 1/2 c. salsa

Place spices in a large plastic bag and add chicken cubes. Close bag and shake until chicken is coated. Place chicken on metal skewers. Grill chicken on a medium-hot electric grill for 7 to 8 minutes. While chicken is cooking, combine salsa and cheese in a small bowl. Remove skewers from grill. Brush one side of each tortilla with water and place wet side down. Spoon in chicken and cheese/salsa mixture evenly among tortillas. Fold tortillas to hold in filling. Spray a cooking dish with cooking spray. Lay chimichangas seam side down and spray top of chimichangas with cooking spray. Bake for 15 minutes in pre-heated 400-degree oven. Top with fat free sour cream, if desired.