Beyond Compare Baked Chicken Chimichangas |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I am a sucker for all foods mexican and created this recipe after reading through a lot of others and modifying them to my own tastes and pantry. Excellent served with sour cream for dipping and even better the next day! The sauce is spectacular, adds a whole new dimension to the flavor. Back off the chili powder to make this dish less spicy, or add cayenne to fire it up! Ingredients:
2 boneless skinless chicken breasts, cooked, shredded |
1 onion, chopped |
3 garlic cloves, minced |
1/2 red pepper, chopped |
1/2 green pepper, chopped |
1 tablespoon chili powder |
1 tablespoon cumin |
1/2 tablespoon cilantro |
2 teaspoons oregano |
2 teaspoons lime juice |
1 cup tomato sauce |
1 cup chicken broth |
6 flour tortillas |
1/2 cup cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
1/4 cup flour |
1 cup chicken broth |
2 chicken bouillon cubes |
1 cup half-and-half, if using milk add some butter |
1 tablespoon chili powder |
salt and pepper |
Directions:
1. Preheat oven to 425.
2. Saute onion, garlic and peppers in olive oil until soft.
3. Add chili powder, cumin, oregano, cilantro and lime juice and stir to combine.
4. Mix in tomato sauce and add chicken broth, incorporate and bring to a boil.
5. Add salt and pepper to taste.
6. Add shredded chicken and simmer until liquid is almost completely reduced.
7. Place chicken mixture into each tortilla and top liberally with cheeses, roll tight and place seam down in a greased pan.
8. Spray with olive oil or Pam.
9. Baked in preheated over for 15 minutes until tops are crispy and golden.
10. In a sauce pan, dissolve boullion cubes in chicken broth.
11. Combine half and half with flour and add to a sauce pan, heat until boiling.
12. Add chili powder and salt and pepper to taste.
13. Serve over chimichangas with sour cream for dipping.
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