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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 1/2 cup(s) shredded cooked chicken breast |
1 cup(s) salsa |
1 small onion, chopped |
3/4 teaspoon(s) ground cumin |
1/2 teaspoon(s) dried oregano |
6 flour tortillas (10 inches), warmed |
3/4 cup(s) shredded reduced-fat cheddar cheese |
1 cup(s) reduced-sodium chicken broth |
2 teaspoon(s) chicken bouillon granules |
1/8 teaspoon(s) pepper |
1/4 cup(s) all-purpose flour |
1 cup(s) fat-free half-and-half |
1 4-ounce can(s) chopped green chilies |
Directions:
1. • In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
2. • Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
3. • Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
4. • Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce.
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