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Baked Chimichangas

Source: Taste of Home
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Rating: 4.5   Reviews: 8 See Reviews
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  6 Servings
Trying to avoid the deep fryer? You can still enjoy the delicious, Mexican meal in casserole form, with delicious cream sauce to boot.
2 1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches)
3/4 cup shredded reduced-fat 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 cream
1 can (4 ounces) chopped green chilies
Baked Chimichangas Recipe at
In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup down the center of each tortilla; 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 nonstick cooking spray. Bake, uncovered, at 425 degrees F for 15 minutes or until lightly browned.

Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve, cut chimichangas in half; spoon sauce over the top.

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Recipe reprinted by permission of Reiman Publications, LLC - © 2002. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Chicken
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: AMANDA Reviewed: 01/19/2011
FABULOUS! I will be making this again for sure!
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