Baked Chimichangas

Ingredients:

2 ½ cups shredded cooked chicken
1 cup salsa
1 small onion, chopped
¾ ground cumin
½ teaspoon dried oregano
6 flour tortillas, warmed (made need more, depending on size)
¾ cup cheese

1. Preheat oven to 425 degrees.
2. Boil chicken in water until cooked through. Shred chicken with forks.
3. In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid is evaporated.
4. Place ½ cup (varies due to tortilla size) chicken mixture down the center of each tortilla; top with 2 tablespoons of cheese. Fold in ends and sides. Make sure it is rolled tightly.
5. Place seam side down in a 9x13 inch baking pan coated with cooking spray.
6. Bake, uncovered for 15 minutes or until lightly browned.

Serves 6

Notes/Tips:
*Use leftover chicken, ground turkey, or extra lean ground beef.
*Add other filling ingredients: chilies, olives, etc.
* Top with cream sauce (recipe follows):
1 cup chicken broth
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
¼ cup flour
1 cup half-and-half cream
1 can (4 oz) chopped green chilies
1. In a small saucepan, combine broth, bouillon, and pepper. Cook until bouillon is dissolved.
2. In a small bowl, combine flour and cream until smooth; gradually stir into broth.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through.