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Chicken Chimichangas with Green Sauce

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Chicken Chimichangas with Green Sauce 0 Picture

Ingredients

  • 2 10.5-oz cans condensed cream of chicken soup
  • 2 4.5-oz cans diced green chilies
  • 5 pitted green olives
  • 2 Tbl fresh lime juice from 1 lime
  • 8-oz pkg cream cheese, softened
  • 8-oz pkg shredded monterey jack cheese
  • 1/2 of a 1.25-oz package taco seasoning
  • 1 lb shredded, cooked chicken meat (approx 3 cups)
  • 8 10-inch flour tortillas
  • 1/2 cup vegetable oil
  • 8-oz package shredded sharp cheddar cheese
  • 8-oz sour cream

Details

Servings 8
Cooking time 10mins

Preparation

Step 1

Pour the cream of chicken soup into blender along with the green chilies and lime juice. Puree until smooth, then pour into saucepan and warm over medium heat.
Next, in a large bowl, mash together the cream cheese, monterey jack cheese and taco seasoning until well blended. Stir in chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll sides to make a square packet.
Heat the vegatable oil in a large skillet over medium to medium high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds, flip with tongs and fry other side an additional 90 seconds. Drain on paper towels.
To serve place chimichanga on a plate and ladle the warm sauce over the top. 'Sprinkle with cheddar cheese. Finish with a dollop of sour cream.

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