Beyond Compare Baked Chicken Chimichangas

• 2 boneless skinless chicken breasts, cooked, shredded
• 1 onion, chopped
• 3 garlic cloves, minced
• 12 red pepper, chopped
• 12 green pepper, chopped
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 12 tablespoon cilantro
• 2 teaspoons oregano
• 2 teaspoons lime juice
• 1 cup tomato sauce
• 1 cup chicken broth
• 6 flour tortillas
• 12 cup cheddar cheese, shredded
• 12 cup monterey jack cheese, shredded
• 14 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

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.

chicken breasts, onion, garlic, red pepper, green pepper, chili powder, cumin, cilantro, oregano, lime juice, tomato sauce, chicken broth, flour tortillas, cheddar cheese, cheese, flour, chicken broth, chicken bouillon cubes, milk, chili powder, salt

Taken from www.food.com/recipe/beyond-compare-baked-chicken-chimichangas-413490 (may not work)