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. ---------------------------------------------------------------------------
Nutrition
Ingredients
