Chicken chimichanga with cream sauce

 4 10" flour tortilla

3 chicken breast

Chicken bouillon

1 1/2 c shredded, Monterey Jack cheese.

Salt

Pepper

1 1/2 T chili powder

1/2 t onion powder

1/2 t garlic powder

1/2 t cumin

2 8oz mild chopped green chili, divided

1/2 cup butter, divided.

3 T flour

2 c chicken broth, strained from what you cooked chicken in.

1/2 t salt

1 tea pepper

1 8oz cream cheese

1/2 c sour cream

1-2 T sriracha

 Preheat oven to 425

Cover chicken with waster and add  chicken bouillon, cook until tender. Drain chicken broth and set aside 2 cups. When cool enough to handle, shred chicken. drain one can green chilis add along with spices and set aside to cool. Add cheese.

Melt 1/4 t butter, add flour and cook for a minute, add 2 cups reserved chicken broth. Stir until starts to thicken. Add can of green diced chilis and cream cheese and cook until cream cheese is dissolved, add sour cream and cook over low heat.

Warm four tortillas, divide meat mixture between tortillas. Roll up and tuck both ends closed. Lay on baking pan and brush with remaining 1/4 cup butter that has been melted, all over rolled chimichangas. Bake for 20 minutes or until lightly brown and crispy. Serve with sauce over.

These would also be really good done up as an enchilada. This sauce is really good with chips dipped in it.