Recipe

I just thought that today, that I'd share
a recipe that I found from Taste of Home
book. I have tried it a lot and it taste really good.
So here it is:

Baked Chimichangas

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed ( you may need more
that just six tortillas, I usuall use eight)
1 cup chicken broth
3/4 cup shredded cheddar cheese ( I sometimes use the
whole bag of cheese, but that's just because I love cheese)
2 teaspoon chicken bouillon granules
1/8 teaspoon peeper
1/4 cup all-purpose flour ( or 4 tablespoons same as 1/4 cup)
1 cup half and half cream
1 can (4 ounces) chopped green chilies

1. In a nonstick skillet, simmer first five ingredients
until heated through and most of the liquid evaporates.
Place 1/2 cup chicken mixture down the center of each
tortilla; top with 2 tablespoons cheese. (I usually use
a lot of cheese at this point, never just a 2 tablespoons,
just sprinkle until I think it's enough.)

2. Fold sides and ends over filling; roll up. Place
seam side down in a 13-in.x 9-in.x 2-in. baking dish,
(I usually just get the next to the biggest casserole
dish and use it) coated with nonstick cooking spray. Bake,
uncovered, at 425 for 15 minuted or until browned.

3. In a saucepan, heat brother, bouillon and pepper
until bouillon is dissolved. Combine flour and cream
until smooth; stir into the broth. Bring to a boil; cook
and stir for 2 minutes or until thickened. Stir in chillies;
heat through. To serve, cut chimichangas in half; spoon
sauce over top.

Note: I notice if reheat them that they seem to be
a little spicy. To me they aren't spicy when I make them,
when I rewarmed one the next day for dinner that it has
a little heat to it.