Baked Chicken Chimichangas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We love these baked chimichangas. Ingredients:
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 |
Directions:
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.
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