The Sweetest Kitchen

I get a lot of different cravings, and I blame that on being pregnant!  This time, it was Mexican, and I made chimichangas!

These were actually much easier to make than I thought they would be, and they tasted so nice!  I left out the chopped green chilies in the white sauce, but if I had to do it over, I think I’d add them after all to give it a bit of extra flavor.

Baked Chimichangas
Adapted from Taste of Home
Serves 6

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 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all purpose flour
1 cup fat-free half-and-half
1 can (4 ounces ) chopped green chilies

Method
In a large nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid is evaporated.  Place 1/2 cup down the center of each tortilla; top with 2 tablespoons cheese.

Fold sides and ends over filling; roll up.  Place seam side down in a 13x9x2-inch baking dish coated with cooking spray.  Bake, uncovered, at 425F for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved.  Combine flour and half-and-half until smooth; stir into broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chilies; heat through.  Cut chimichangas in half; top with sauce.