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
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 x 9 x 2-inch 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 RDA Enthusiast Brands, LLC – &copy; 2014. All rights reserved.
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