BAKED CHIMICHANGAS

By BClover

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 (12 inches or larger)
• 3/4 cup shredded reduced-fat cheddar cheese
• 1 cup reduced-sodium chicken broth
• 2 teaspoons chicken bouillon granules
• 1/8 teaspoon pepper

Details

Servings 6

Preparation

Step 1

In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evap¬orated. 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-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 425 for 15 minutes or until lightly browned.
Serve with hot sauce