Baked Chicken Chimichangas

Filling
2 1/2 c cooked chicken, cubed
1 c salsa
1 medim onion, chopped
3/4 tsp cumin
1/2 tsp oregano
6 flour tortillas
3/4 c cheese

Cream Sauce
1 c chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 c flour
1 c half&half cream (or 1 c vitamin D milk)
1 can green chiles

Directions:
Simmer chicken, salsa, onion, cumin & oregano until heated through and most of the liquid has evaporated. Place 1/2 cup down center of each tortilla; top with 2Tbs cheese. Fold sides and ends and roll up. Place seam side down in baking dish. Bake uncovered at 425 degrees for 15 minutes or until lightly browned.

Meanwhile, heat broth, bouillon and pepper until dissolved. Combine flour and cream until smooth; stir into broth. Bring to a boil, cook and stir until thickened. Stir in chiles. Spoon over chimichangas and serve.