INGREDIENTS
2 1/2 c. cooked, shredded chicken breast
1 c. salsa
1 small, chopped onion
3/4 t. cumin
1/2 t. oregano
6 warm flour tortillas
3/4 cup reduced fat shredded cheddar
DIRECTIONS
Simmer the first 5 ingredients until heated and most of the liquid has evaporated. Place 1/2 cup of the mixture on each tortilla. Top with 2 tablespoons of cheddar. Roll up. Place seam side down in a baking dish. Bake at 425 degrees for 15 minutes.
Sauce:
Boil 1 cup of chicken broth, 2 t. chicken bouillon granules, and a little pepper.
Combine 1/4 c. flour and 1 c. of fat free half and half until smooth. Stir into the broth. Cook and stir until thickened. Add 1-4 oz. can of chopped green chilies.
METHOD
Begin by combining 2 1/2 cups shredded chicken breast, 1 cup of salsa, 1 small chopped onion, 3/4 teaspoon cumin, and 1/2 teaspoon of oregano in a skillet. 
Stir and simmer until the mixture is heated and most of the liquid has evaporated.
Place 1/2 cup of the chicken mixture in the center of a tortilla and top with 2 tablespoons of reduced fat cheddar cheese.
Fold in the ends of the tortilla and roll them up. Place the chimis seam side down in a baking dish. Bake them for 15 minutes at 425 degrees. This gives the shell a nice little crisp so that you can pretend they’re fried like “real” chimichangas.
While the chimis are baking, make the sauce. Simple and fat free; it’s flour, broth, chicken bouillon, fat free half and half, and green chilies.
Mix the fat free half and half and flour until smooth.
Bring 1 cup of chicken broth to a boil with 2 teaspoons of chicken bouillon granules and a little pepper. Stir the half and half mixture into the boiling chicken broth.
Cook and stir until thickened.
Stir in one 4 oz. can of chopped green chilies.
Serve the chimichangas topped with the delicious, creamy sauce. You don’t even miss the fat…really.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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