Baked Chicken Chimichangas

• 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

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 425u0b0 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.

chicken breasts, salsa, onion, ground cumin, oregano, flour tortillas, cheddar cheese, chicken broth, chicken bouillon granules, pepper, flour, green chilies

Taken from www.food.com/recipe/baked-chicken-chimichangas-279261 (may not work)