Baked Chicken Chimichangas

Recipe by bmcnichol
READY IN: 30mins




  • 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.