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Baked Chimichangas




Source of Recipe


Gal


Recipe Introduction


Trying to avoid the deep fryer? You can still enjoy the delicious, Mexican meal in casserole form, with delicious cream sauce to boot.



List of Ingredients




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)
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


Recipe




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 tablespoons 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 degrees F 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.