Baked Chicken Chimichangas

Ingredients:
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), warmed
3/4 cup shredded reduced fat cheddar cheese
1 cup reduced sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all purpose flour
1 cup fat free half and half
1 can (4 ounces) chopped green chilies

Directions:
In a nonstick 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; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
Place seam down in a 13 in x 9 in baking dish coated with cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated though. To serve, cut chimichangas in half; top with sauce. Yield: 6 servings.

Nutrition Facts
One serving: 1 chimichanga with 1/4 cup sauce
Calories: 414
Fat: 9g
Fiber: 8g
Protein: 29g

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