Baked Chicken Chimichangas

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups shredded cooked chicken breasts
• 1 cup salsa
• 1 small onion, chopped
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 (10 inch) flour tortillas, warmed
• 3/4 cup shredded cheddar cheese
• 1 cup reduced-sodium chicken broth
• 2 teaspoons chicken bouillon granules
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup fat-free half-and-half
• 1 (4 ounce) can chopped green chilies

Recipe

• 1 in a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
• 2 place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
• 3 fold sides and ends over filling and roll up.
• 4 place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
• 5 bake, uncovered, at 425° for 15 minutes or until lightly browned.
• 6 in a saucepan, combine the broth, bouillon and pepper. cook until bouillon is dissolved.
• 7 in a bowl, combine flour and cream until smooth and gradually stir into broth.
• 8 bring to a boil, cook and stir for 2 minutes or until thickened.
• 9 stir in chilies and cook until heated through.
• 10 top chimichangas with sauce.