Baked Chimichangas

Baked Chimichangas

Recipe from Taste of Home Cookbook

2 1/2 cups shredded cooked chicken breast

1 cup salsa

1 small onion, chopped

3/4 tsp ground cumin

1/2 tsp dried oregano

6 flour tortillas, warmed

3/4 cup shredded cheddar cheese

1 cup chicken broth

2 tsp (2 cubes) chicken bouillon granules

1/8 tsp pepper

1/4 cup all-purpose flour

1 cup half and half (or evaporated milk)

1 can (4 oz) chopped green chilies

In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. Place 1/2 cup down the center of each tortilla; top with 2 Tablespoons cheese.

Fold sides and ends over filling; roll up. Place seam side down in a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 425 for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Cut chimichangas in half; top with sauce.