Chicken Chimichangas with Green Sauce

By beltranm

Ingredients

• 2 2 2 cans cream of chicken soup
• 2 4.5-oz 2 4.5-oz 4.5-oz cans chopped green chilis
• 5 5 5 pitted green olives
• 1 1 1 jalapeno pepper, seeded and chopped
• 2 2 2 TBLS fresh lime juice
• 1 8-oz 1 8-oz 8-oz package cream cheese, softened
• 1 8-oz 1 8-oz 8-oz package shredded Monterey Jack cheese
• 1/2 1/2 1.25-oz of a 1.25-oz package of Taco Seasoning
• 1 1 3 lb cooked shredded chicken meat (about 3 cups)
• 8 8 10-inch 10-inch flour tortillas
• 1/2 1/2 1/2 cup vegetable oil
• 1 8-oz 1 8-oz 8-oz package shredded sharp cheddar cheese
• 1/4 1/4 1/4 cup chopped green onions
• 4 4 4 oz sour cream

Details

Servings 8
Adapted from 74.6.239.185

Preparation

Step 1

Pour the cream of chicken soup into a blender along with the green chilis, green olives, jalapeno pepper and lime juice. Puree until smooth, then pour into a saucepan and warm over medium-low heat.

Next, in a large bowl, mash together cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Stir in chicken. Evenly divide the mixture among the 8 tortillas, placing filling in center of tortilla. Fold up bottom, then fold in sides and roll forward to make a rectangular packet.

Heat the vegetable oil in a large skillet over medium-high heat. Fry Chimichangas four at at time, seam side down, until gold brown, about 2 minutes. Flip with tongs and fry on other side an additional two minutes. Drain on a plate lined with paper towels.

To serve, arrange Chimichangas side-by-side on a platter. Ladle warm green sauce over the top. Top with cheddar cheese, green onions, and dollops of sour cream.