How to make it

  • In nonstick skillet simmer chicken, salsa, onion, cumin and oregano until heated through.
  • Place 1/2 cup down the center of each tortilla and top with 2 tablespoons cheese.
  • Fold sides and ends over filling and roll up.
  • Place seam side down in a rectangular baking dish coated with nonstick cooking spray.
  • Bake uncovered at 425 for 15 minutes or until lightly browned.
  • Meanwhile in saucepan heat broth, bouillon and pepper until bouillon is dissolved.
  • Combine flour and cream until smooth then stir into the broth.
  • Bring to a boil then cook and stir for 2 minutes.
  • Stir in chilies and heat through.
  • To serve cut chimichangas in half and spoon sauce over the top.

Reviews & Comments 3

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  • dixiejet 9 years ago
    YUM! Sounds wonderful ! I love Mexican food !!!
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  • sunny 10 years ago
    Great post - I too love chimichangas but eat too much deep fried food so this would be a great alternative. Thanks
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  • tcvillegas 10 years ago
    I love chimichangas!!! So glad I can enjoy a healthier version of my favorite Mexican treat. Thanks for sharing!
    Was this review helpful? Yes Flag

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