Chicken Chimichangas

Chicken Chimichangas
Chicken Chimichangas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups shredded cooked chicken

  • 1

    cup salsa or picante sauce

  • 1

    small onion, chopped

  • 3/4

    t. cumin

  • 1/2

    t. oregano

  • 6

    (10") flour tortillas, warmed

  • 3/4

    cup shredded reduced fat cheese

  • 1

    cup chicken broth

  • 2

    t. chicken bouillon granules

  • 1/8

    t. pepper

  • 1/4

    cup flour

  • 1

    cup fat free half & half

  • 4 oz. can green chilies, chopped

Directions

Simmer first 5 ingredients 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 T. cheese. Fold sides and ends over filling and roll up. Place seam side down in 9x13" baking dish sprayed with cooking spray. Bake, uncovered, at 425 degrees for 15 minutees or until lightly browned. In a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combline flour and cream until smooth; stir into broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chilies and heat through. Cut Chiichangas in half; spoon sauce over top.

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