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)
• 3/4 cup shredded reduced-fat cheddar cheese
• 1 cup reduced-sodium chicken broth
• 2 teaspoons chicken bouillon granules
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup fat-free half and half cream
• 1 can (4 ounces) chopped green chilies

In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup down the center of each tortilla; 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 nonstick cooking spray. Bake, uncovered, at 425 degrees F for 15 minutes or until lightly browned.

Meanwhile, in a saucepan, heat the broth, 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 chilies and heat through. To serve, cut chimichangas in half; spoon sauce over the top.