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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My sister in law gave me this recipe. She is a really good cook and these are always a hit when she serves them. Enjoy Ingredients:
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 |
3/4 cup shredded cheddar cheese |
1 cup chicken broth |
2 teaspoons chicken bouillon granules |
1/8 teaspoon pepper |
1/4 cup all purpose flour |
1 cup half and half cream |
4 ounce can chopped green chilies |
Directions:
1. In nonstick skillet simmer chicken, salsa, onion, cumin and oregano until heated through.
2. Place 1/2 cup 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 rectangular baking dish coated with nonstick cooking spray.
5. Bake uncovered at 425 for 15 minutes or until lightly browned.
6. Meanwhile in saucepan heat broth, bouillon and pepper until bouillon is dissolved.
7. Combine flour and cream until smooth then stir into the broth.
8. Bring to a boil then cook and stir for 2 minutes.
9. Stir in chilies and heat through.
10. To serve cut chimichangas in half and spoon sauce over the top.
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