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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For my mouthwatering entree, I fill tortillas with tender shredded chicken, then top them with a thick, fill-flavored sauce.Angela Oelschlaeger, Tonganoxie, Kansas 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 (10 inches), warmed |
3/4 cup shredded reduced-fat cheddar cheese |
1 cup reduced-sodium chicken broth |
2 teaspoon chicken bouillon granules |
1/8 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
1 cup fat-free half-and-half |
1 can (4 ounces) chopped green chilies |
Directions:
1. In a nonstick 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; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
3. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
4. 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.
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