Baked Chimichangas

Total preparation and cooking time: 30 minutes

212 cups shredded cooked chicken breast

1 cup salsa

1 small onion, chopped

34 teaspoon ground cumin

12 teaspoon dried oregano

6 flour tortillas (10 inches), warmed

34 cup shredded reduced-fat cheddar cheese

1 cup reduced-sodium chicken broth

2 teaspoon chicken bouillon granules

18 teaspoon pepper

14 cup all-purpose flour

1 cup fat-free half-and-half cream

1 4-ounce can chopped green chilies

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 12 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 side down in a 13-by-9-by-2-inch baking dish coated with cooking spray. Bake, uncovered, at 425 degrees F 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 through.

To serve, cut chimichangas in half; top with sauce. Yield: 6 servings.

Nutritional information per serving (with 14 cup sauce): 414 calories; 9 g fat (4 g saturated); 55 mg cholesterol; 1,199 mg sodium; 43 g carbohydrate; 8 g fiber; 29 g protein.

Recipe from: Taste of Home