Chicken Chimichangas with Green Sauce

By Pagingdrstarling

Ingredients

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

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from allrecipes.com

Preparation

Step 1

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.