Chicken Chimichangas With Green Sauce

Ingredients

• Servings: 8
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• in a large bowl, stir together the cream cheese, monterey jack cheese, and taco seasoning until well blended. fold in the chicken. evenly divide mixture among the 8 tortillas. fold each tortilla into a rectangular packet around the filling.
• heat the vegetable oil in a large skillet over medium-high heat. fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
• to serve, place a chimichanga on a plate, and ladle the warm sauce overtop. sprinkle with cheddar cheese and green onions. finish with a dollop of sour cream.