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This is a really great recipe if you have pulled chicken that you need to use. I wasn’t sure if I would like it or not, but I actually loved it. Not only is it super easy it’s very flavorful, and filling. The original recipe can be found here.
Ingredients:
Directions:
In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture 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 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Bake, uncovered, at 425° for 15 minutes or until lightly browned.
In a saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved.
In a bowl, combine flour and cream until smooth and gradually stir into broth.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in chilies and cook until heated through.
Top chimichangas with sauce.
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