Ingredients
-
2 1/2
-
1
-
1
-
3/4
-
1/2
-
6
-
3/4
-
1
-
2
-
1/8
-
-
-
-
-
Directions
Baked Chicken Chimichangas,We love these baked chimichangas.,Very good!,I was looking for something to make for dinner with ingredients I had on hand. When I came across this it was perfect because I had left over grilled chicken from the night before and an opened container of fat free half and half from soup I made for lunch. I was just a hair shy on the full cup of half and half so I just topped it off with milk. It worked perfectly. used a mix of the left over Asiago and Shredded Cheddar cheeses. I also left the peppers out of the sauce because the salsa used had some zip to it, and DD is not a fan of things that are really hot and spicy. I was quick and easy to make. I didn’t eat any because I wasn’t feeling well. But my family gave it 4 stars, even picky DD!
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Steps
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1
Done
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In a Skillet, Simmer the Chicken, Salsa, Onion, Cumin and Oregano Until Heated Through and Most of the Liquid Has Evaporated. |
|
2
Done
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Place 1/2 Cup Chicken Mixture Down the Center of Each Tortilla and Top With 2 Tablespoons Cheese. |
|
3
Done
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Fold Sides and Ends Over Filling and Roll Up. |
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4
Done
|
Place Seam Side Down in a 13-In. X 9-In. X 2-In. Baking Dish Coated With Cooking Spray. |
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5
Done
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Bake, Uncovered, at 425 For 15 Minutes or Until Lightly Browned. |
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6
Done
|
in a Saucepan, Combine the Broth, Bouillon and Pepper. Cook Until Bouillon Is Dissolved. |
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7
Done
|
in a Bowl, Combine Flour and Cream Until Smooth and Gradually Stir Into Broth. |
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8
Done
|
Bring to a Boil, Cook and Stir For 2 Minutes or Until Thickened. |
|
9
Done
|
Stir in Chilies and Cook Until Heated Through. |
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10
Done
|
Top Chimichangas With Sauce. |
