Baked Chimichangas

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*Recipe altered slightly from Taste of Home

2 1/2 cups shredded cooked chicken breast

1 1/2 cup salsa

1 small onion, chopped

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

6 flour tortillas (10 inch size), warmed

3/4 cup shredded cheddar cheese

3 teaspoon chicken bouillon plus 1 cup water

1/8 teaspoon pepper

1/4 cup all-purpose flour

1 cup half and half

1 can (4 oz) chopped green chilis


*To cook the chicken in advance, cook the chicken in a pot of boiling water about 20 minutes or until cooked through.  On a cutting board, use two forks to shred the chicken.


1. Preheat oven to 425 degrees F.  In a large skillet, simmer the chicken, salsa, onion, cumin and oregano until most of the liquid evaporates.  Mixture should be hot and onions tender.


2. Top each tortilla with 2 tablespoons of cheese.  Then top each tortilla with 1/2 cup chicken mixture.


3. Fold sides and ends over filling and roll up.  Place seam side down in a 13x9 inch baking dish coated with cooking spray.  Bake uncovered at 425 degrees for 15 minutes or until browned.


4. In a saucepan, heat the water, bouillon and pepper to a boiling until bouillon has dissolved.


5. Separately, combine the flour and half and half until smooth.


6. Pour the half and half mixture into the chicken broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in green chilis and heat through.


7. To serve, top each chimichanga with some of the green chili sauce.

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