Chicken Chimichangas with Green Sauce

Chicken Chimichangas with Green Sauce
Chicken Chimichangas with Green Sauce

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

8

servings

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

Directions

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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