In a non stick skillet simmer chicken, salsa, onion, cumin, and oregano until heated through. Place 1/2 c chicken mixture down the center of a tortilla. Top with 2 T cheese. Fold sides and ends up and place seam side down in a 13 X 9 baking dish. Bake uncovered at 425 degrees for 15 min.
Meanwhile, in a saucepan, heat broth, bouillion and pepper until bouillion is dissolved. Combine flour and cream until smooth. Stir into broth. Bring to a boil; cook and stir for 2 min more or until thickened. Stir in chilies and heat through. Serve 1/2 chimichanga with sauce spooned over the top.
(May make with smaller tortilla and 1/4 cup of filling per each)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 92 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 69.7mg||21 %|
|Sodium 591.9mg||20 %|
|Potassium 452.6mg||12 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 12.5g|
|Protein 24g||34 %|
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Calories per serving: 246
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