#4: Baked Chicken Chimichangas

I discovered this recipe in my Taste of Home cookbook last week, and I really liked it. This may or may not be because I'm insanely obsessed with every Mexican dish under the sun. Whatever.

Ingredients:

2.5 cups shredded cooked chicken

1 cup salsa

1 small onion, chopped

3/4 tsp ground cumin

1/2 tsp dried oregano

10 flour tortillas

3/4 cup shredded cheddar cheese

1 cup chicken broth

2 tsp chicken bouillon granules

1/8 tsp pepper

1/4 cup flour

1 cup half and half

1 can (4 oz) chopped green chilies

Directions:

1. In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. place 1/2 cup down the center of each tortilla; top with 2 tablespoons of cheese.

2. Roll filled tortillas and place in a 9x13-in greased baking dish. Bake, uncovered, at 425 for 15 minutes or until brown.

3. In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth. Stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Serve chimichangas with sauce on top.

When I made this recipe I didn't have any of the ingredients for the sauce, so I improvised and made a sauce with 1 can cream of mushroom soup, 1/4 cup (ish) of sour cream, water (until it was to a desired consistency), and salsa and hot sauce. It turned out to be quite tasty. I'd be interested to see how the actual sauce from the recipe compares.

Buen Provecho!