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:
- In a 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 and top with 2 tablespoons cheese.
- Fold sides and ends over filling and roll up.
- Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
- Bake, uncovered, at 425° for 15 minutes or until lightly browned.
- In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
- In a bowl, combine flour and cream until smooth and gradually stir into broth.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Stir in chilies and cook until heated through.
- Top chimichangas with sauce.
