Ingredients
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2 1/2 cups shredded cooked chicken breasts
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1 cup salsa
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1 small onion, chopped
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3/4 teaspoon ground cumin
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1/2 teaspoon dried oregano
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6 (10 inch) flour tortillas, warmed
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3/4 cup shredded cheddar cheese
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1 cup reduced-sodium chicken broth
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1/8 teaspoon pepper
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1/4 cup all-purpose flour
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1 cup fat-free half-and-half
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1 (4 ounce) can chopped green chilies
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2 teaspoons chicken bouillon granules
Instructions
- In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
- Place 1/2 cup chicken mixture down the center of each tortilla and 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 cooking spray.
- Bake, uncovered, at 425° for 15 minutes or until lightly browned.
- In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
- In a bowl, combine flour and cream until smooth and gradually stir into broth.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Stir in chilies and cook until heated through.
- Top chimichangas with sauce.