How to make it

  • In a nonstick skillet, simmer the first 5 ingredients until heated through and most of the liquid evaporates.
  • Place 1/2 cup of chicken mixture down the center of each tortilla; top with 2 tablespoons of cheese.
  • Fold sides and ends over filling.
  • Place the seam side down in a 13" x 9" x 2" baking dish coating with nonstick cooking spray.
  • Bake uncovered at 425 degrees for 15 minutes or until browned.
  • In a saucespan, heat broth and pepper.
  • Combine flour and cream until smooth and then add into the broth.
  • Bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Stir in chilies and heat through.
  • To serve, cut chimichangas in half and spoon sauce over the top.

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  • goblue434 6 years ago
    Ooooh! This Is Gonna Be Good! Thanx For Sharing.
    Was this review helpful? Yes Flag

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