Baked Chimichangas

 

 

2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced fat 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 can (4 ounces) chopped green chilies

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

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

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce.

Yield: 6 servings