Found this recipe on USA Weekend. It sounds really good so I am putting it here for safe keeping.
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Units: US | Metric
- 2 (10 1/2 ounce) cans condensed cream of chicken soup
- 2 (4 1/2 ounce) cans diced green chilies
- 1 tablespoon fresh lime juice
- 1 jalapeno pepper, seeded and chopped (,or less,)
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded monterey jack cheese
- 0.5 (1 1/4 ounce) package taco seasoning
- 1 lb cooked and shredded chicken meat (about 3 cups)
- 8 (10 inch) flour tortillas
- 1/2 cup vegetable oil
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 cup chopped green onion (about 1 bunch)
- 1 (8 ounce) container sour cream
- 1Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.
- 2Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
- 3Heat the vegetable 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 a plate lined with paper towels.
- 4To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.
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Nutritional Facts for Chicken Chimichangas With Green Sauce
Serving Size: 1 (382 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 873.6
- Calories from Fat 538
- Total Fat 59.8 g
- Saturated Fat 26.5 g
- Cholesterol 146.5 mg
- Sodium 1792.3 mg
- Total Carbohydrate 46.6 g
- Dietary Fiber 2.9 g
- Sugars 3.5 g
- Protein 37.7 g