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Baked Chicken Chimichangas

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“We love these baked chimichangas.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
  2. Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
  3. Fold sides and ends over filling and roll up.
  4. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
  5. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
  6. In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
  7. In a bowl, combine flour and cream until smooth and gradually stir into broth.
  8. Bring to a boil, cook and stir for 2 minutes or until thickened.
  9. Stir in chilies and cook until heated through.
  10. Top chimichangas with sauce.

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