Chicken Chimichangas/Pic

[Roxy15]

2-1/2 Cups Cooked Chicken Breast Half, Shredded

1 Cup Salsa

1 Small Onion, Chopped

3/4 Tsp. Cumin

1/2 Tsp. Dried Oregano

6-10-in. Flour Tortillas

3/4 Cup Shredded Cheddar Cheese

1 Cup Low Sodium Chicken Broth

2 Tsp. Chicken Bouillon Granules

1/8 Tsp. Pepper

1/4 Cup All-Purpose Flour

1 Cup Half-And-Half

1-(4-oz.)-Can Chopped Green Chiles

In a non-stick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup down the center of each tortilla; top with 2 T. cheese. Fold sides and ends over filling and roll up. Place seam side down in a 13 x 9 x 2" baking dish, coated with cooking spray.

***You can brush Chimichangas with Vegetable Oil so they crisp up.

Bake, uncovered at 425 degrees for 15 minutes or until lightly browned.

Meanwhile in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and Half-And-Half until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or till thickened. Stir in chiles and heat through. To serve, cut Chimichangas in half and spoon sauce over the top.