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 6Ingredients
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 chiliesMethod
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.
Those look delicious, I featured them at http://squidoo.com/chimichangarecipe
These are so good, I make these very similar to this. I brush mine with melted butter before going in the oven to get a nice crispy “mock-fried” taste/texture. Will definitely try it with the white sauce next time.
this is delicious!its even better than our local mexican resturant!whats fabulous you can make the ingredients fat free and its still great!i give this more than five stars!