Shelly's Recipe

BAKED CHIMICHANGAS

Category: Chicken

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 (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 cream
1 (4 oz) can chopped green chilies

In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup down the center of each tortilla; top with 2 tbsp cheese. Fold sides and ends over filling and roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 for 15 minutes or until lightly browned.

Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve, cut chimichangas in half; spoon sauce over the top.