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Baked Chimichangas Recipe

   
 

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     Baked Chimichangas

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 tsp ground cumin
1/2 tsp dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded cheddar cheese
1 cup chicken broth
2 tsps chicken bouillon granules
 
1/8 tsp pepper
1/4 cup all-purpose flour
1 cup half-and-half cream
1 can (4 oz) chopped green chilies

Instructions
In a nonstick 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; top with 2 TBSP cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 425^ for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce.


Originally Submitted
3/28/2008





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