Beyond Compare Baked Chicken Chimichangas Recipe

Name: Beyond Compare Baked Chicken Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ tablespoon cilantro; 2 teaspoons oregano; 2 teaspoons lime juice; 1 cup tomato sauce; 1 cup chicken broth; 6 flour tortillas; ½ cup cheddar cheese, shredded; ½ cup monterey jack cheese, shredded; ¼ 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

Servings: persons

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
½ tablespoon cilantro
2 teaspoons oregano
2 teaspoons lime juice
1 cup tomato sauce
1 cup chicken broth
6 flour tortillas
½ cup cheddar cheese, shredded
½ cup monterey jack cheese, shredded
¼ 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.

1797

kcal

Calories

Fat

190

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, cooked, shredded, 1 onion, chopped, 3 garlic cloves, minced, 12 red pepper, chopped, and more.

Yes, Beyond Compare Baked Chicken Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beyond Compare Baked Chicken Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions