Wednesday, June 10, 2009

Baked Chimichangas

This is a great Mexican Dish.
John's Rating: 7-8

2 1/2 cups shredded cooked chicken breasts
1 cup salsa
1 small onion, chopped (I used dried)
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 (10 inch) flour tortillas, warmed (From the Mexican Bakery of course!)
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 (I subbed 7/8 cup milk and 1 1/2 Tbsp. Butter)
1 (4 ounce) can chopped green chilies

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.

Found it:

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