Shelly's Recipe

BAKED CHICKEN CHIMICHANGAS I

Category: Sandwiches

2 1/2 cup shredded cooked chicken
1 cup salsa
1 small onion, chopped
3/4 tsp ground cumin
1/2 tsp dried oregano
6 (10 inch) flour tortillas
3/4 cup shredded cheddar cheese
1 cup chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 cup flour
1 cup half-and-half
1 (4 oz) can chopped green chilies

Simmer 1st 5 ingredients until heated through and most of the liquid has evaporated. Place 1/2 cup down the center of each tortilla, top with cheese. Fold sides and ends over filling and roll. Place seam side down in a jelly-roll pan, coated with cooking spray. Bake, uncovered, at 425 for 15 minutes or until lightly browned.

Meanwhile, heat in a saucepan the next 3 ingredients until bouillon has dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil, cook and stir 2 minutes or until thickened. Stir in chilies and heat through. Serve sauce over chimichanags. Serves 6