Baked Chimichangas

2 1/2 cups shredded cooked chicken
1 cup salsa
1 small onion chopped
3/4 tsp cumin
1/2 tsp oregano
6 10 inch flour tortillas
3/4 cup shredded cheese
1 cup chicken broth
2 tsp chicken bouillon granules
1/8 tsp pepper
1/4 cup flour
1 cup half and half cream
1 can (4 oz) chopped green chilies

In a non stick skillet, simmer first five ingredients until heated though and most of the liquid evaporates.  Place 1/ cup of chicken mixture down the center of each tortilla: top with 2 Tbs cheese

Fold sides and ends over filling: roll up.  Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.  Bake uncovered at 425 for 15 min

In saucepan heat 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; heat through.  To serve cut chimichangas in half; spoon sauce over top.