Step 1

Place the shrimp in a skillet over medium heat.

Step 2

Add the salsa and taco seasoning. Stir to combine.

Step 3

Cook on medium heat for about 2 minutes or until shrimp is pink and opaque.

Step 4

Preheat the oven to 400 degrees F.

Step 5

Add a wire rack to a baking sheet and spray the rack with non-stick spray.

Step 6

Place half of the shrimp mixture into each burrito tortilla.

Step 7

Top with the 1 cup shredded Monterey Jack cheese, divided evenly between the tortillas.

Step 8

Roll up the tortillas like an envelope.

Step 9

With the seam side up (the bottoms) spray generously with non-stick spray (or cooking oil) and then place them seam side down on the prepared wire rack.

Step 10

Spray the tops of the chimichangas generously with non-stick spray (or cooking oil).

Step 11

Bake for 10 minutes and then flip them over.

Step 12

Continue baking for another 10 minutes.

Step 13

While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.

Step 14

Whisk in the flour, stirring constantly, and cook about 2 minutes.

Step 15

Turn the heat to low and whisk in the broth a little at a time.

Step 16

Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.

Step 17

Stir in the canned green chiles, ¼ cup shredded Monterey Jack cheese, and the sour cream. Keep warm over low heat.

Step 18

When the chimichangas are done baking, transfer them to dinner plates and top with the white sauce and extra sour cream or other toppings if desired.