Page 253 - Family cookbook v30_Neat

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Michelle Murray‐Davidson

“This is Jacob's favorite thing I make.”
Serves 6

Baked Chimichangas

2‐1/2 cups Chicken Breast, cooked and shredded

1 cup Salsa

1 Onion, small chopped

3/4 teaspoon Cumin, ground

1/2 teaspoon Oregano, dried

6 Flour Tortillas, 10 inches

3/4 cup Cheddar Cheese, shredded

1 cup Chicken Broth, reduced sodium

2 tsp Chicken Bouillon granules

1/8 teaspoon Pepper

1/4 cup All Purpose Flour

1 cup Half & Half Cream

1 can (4 oz.) Chopped Green Chilies

1. 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 tablespoons Cheese. Fold sides
and ends over filling and roll up. Place seam side down in a 13 x 9 x 2 inch baking dish

coated with nonstick cooking spray.

3. Bake, uncovered, at 425° for 15 minutes or until lightly brown.

4. Meanwhile, in a saucepan, heat the broth, bouillon, and pepper until bouillon is dissolved.
Combine flour and cream until smooth; stir into broth. Bring to a boil; cook and stir for 2

minutes or until thickened. Stir in green chilies and heat through.

5. To serve: Cut Chimichangas in half lengthwise and spoon sauce over top.