2 1/2 C shredded cooked chicken breast
1 C salsa
1 small onion, chopped
3/4 tsp ground cumin
3/4 tsp oregano
8 flour tortillas
3/4 C shredded reduced fat cheddar cheese
1 C reduced sodium chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 C all-purpose flour
1 C fat free half and half cream
1 can (4oz) chopped chilies
Directions
1. In a nonstick skillet, simmer chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid has evaporated
2. Place 1/2 cup down the center of each tortilla; top with 2 Tbsp. cheese
3. Roll up and place seam side down in a 13x9 baking dish coated with nonstick cooking spray
4. Bake uncovered at 425 degrees for 15 minutes or until lightly browned
5. Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved
6. Combine flour and cream until smooth; stir into the broth
7. Bring to a boil; cook and stir for 2 minutes or until thickened
8. Stir in chilies and heat through
9. Serve sauce over chimichangas
