Chicken Chimichanga with Jalapeño Cream

By jlwoodruff

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 boneless skinless chicken breasts (1/2 lb), cut into 1-inch pieces
• 1 can (18.5 oz) Progresso® Traditional southwestern-style chicken soup
• 1 package (3 oz) cream cheese, softened
• 1 tablespoon whipping cream
• 1 jalapeño chile (from jar), finely chopped
• 1 tablespoon jalapeño liquid (from jar)
• 2 cups canola oil
• 4 Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
• 1 cup shredded Cheddar-Monterey Jack cheese (4 oz)
• 2 medium green onions, sliced (2 tablespoons)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1
In deep 12-inch skillet or wok, heat olive oil over medium heat. Add chicken; cook, stirring occasionally, until browned. Add soup; cook over high heat 8 to 12 minutes, stirring frequently, until mixture is thick.
2
Meanwhile, in 1-quart saucepan, melt cream cheese with whipping cream over low heat, stirring frequently. Stir in chile and chile liquid until well blended. Remove from heat; cover to keep warm. In 5-quart Dutch oven, heat canola oil over medium-high heat or to 350°F.
3
Onto each tortilla, spoon 1/2 cup chicken mixture. Fold sides of each tortilla up over filling; fold over remaining sides. Secure each with 2 or 3 toothpicks. Place in hot oil; fry 1 to 2 minutes, turning once, until tortillas are browned. Remove from oil; drain on paper towels.
4
Remove toothpicks; place chimichangas on individual plates. Top each with heaping 1 tablespoon cream cheese sauce, 1/4 cup Cheddar-Monterey Jack cheese and 1/2 tablespoon onions.