Baked Chimichangas

This is a staple in our home!

In a skillet, combine and simmer shredded cooked chicken, diced onion, salsa, cumin, and oregano.

Place 1/2 cup of the chicken down the center of each tortilla and sprinkle with cheese. Fold up. Bake 425 degrees for 15 minutes, or until tortillas are browned.

While baking, create the sauce. In a saucepan, heat broth, bouillon and pepper. In a separate bowl combine flour and cream (I use milk) until smooth; stir into broth. Once thickened, stir in diced chili peppers.

Pour the cream sauce over the baked chimichangas and enjoy!