Baked Chimichangas

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. shredded cooked chicken breast
1 c. salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 flour tortillas (10 inches), warmed
3/4 c. shredded reduced-fat cheddar cheese
1 c. reduced-sodium chicken broth
2 tsp. chicken bouillon granules
1/8 tsp. pepper
1/4 c. all-purpose flour
1 c. fat-free half-and-half cream
1 can (4 oz.) chopped green chilies

Directions:
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 c. chicken mixture down the center of each tortilla; top with 2 Tbsp. cheese.  Fold sides and ends over filling and roll up.  Place seam side down in a 9x13 baking dish coated with nonstick cooking spray.  Bake, uncovered, at 425 degrees 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.

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