Baked Chicken Chimichangas

This is a really great recipe if you have pulled chicken that you need to use. I wasn't sure if I would like it or not, but I actually loved it. Not only is it super easy it's very flavorful, and filling. The original recipe can be found here.

Ingredients:

• 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

Directions:

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 425° 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.