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

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

Place 1/2 cup chicken mixture 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. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through.

To serve, cut chimichangas in half; top with sauce.