Usually chimichangas are deep-fried, so this baked version is healthier. Omit the chilies for less heat.

Baked Chimichangas
Total preparation and cooking time: 30 minutes

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 cream

4-ounce can chopped green chilies

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-by-9-by-2-inch baking dish coated with cooking spray. Bake, uncovered, at 425 degrees F 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. Yield: 6 servings.

Nutritional information per serving (with 14 cup sauce): 414 calories; 9 g fat (4 g saturated); 55 mg cholesterol; 1,199 mg sodium; 43 g carbohydrate; 8 g fiber; 29 g protein.

Recipe from: Taste of Home