Baked Chicken Chimichangas

We love these baked chimichangas.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  shredded  cooked chicken breasts
• 1  cup salsa
• 1  small onion, chopped
• 3⁄4 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
• 6 (10 inch)  flour tortillas, warmed
• 3⁄4 cup  shredded 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 (4 ounce) can  chopped green chilies

Directions

1. In a 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 and top with 2 tablespoons cheese.
3. Fold sides and ends over filling and roll up.
4. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
5. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
6. In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
7. In a bowl, combine flour and cream until smooth and gradually stir into broth.
8. Bring to a boil, cook and stir for 2 minutes or until thickened.
9. Stir in chilies and cook until heated through.
10. Top chimichangas with sauce.