Chicken Chimichangas With Green Sauce

Submitted by litldarlin

"My daughter fixes these for her 6 kids. She needed something quick and easy. They are so big that she cuts them into 2 pieces especially for the younger kids."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chilies
• 5 pitted green olives
• 1 jalapeno pepper, seeded, chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package monterey jack cheese, shredded
• 0.5 (1 ounce) package taco seasoning
• 1 lb cooked chicken meat, shredded
• 8 (10 inch) flour tortillas
• 1⁄2 cup vegetable oil
• 1 (8 ounce) package sharp cheddar cheese, shredded
• 1 cup green onion, chopped
• 1 (8 ounce) container sour cream

directions

1. Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeño, and lime juice.
2. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
3. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.
4. Fold in the chicken.
5. Evenly divide mixture among the 8 tortillas.
6. Fold each tortilla into a rectangular packet around the filling.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Fry 4 chimichangas at a time until golden brown then drain on a plate lined with paper towels.
9. To serve, place a chimichanga on a plate, and ladle the warm sauce over top.
10. Sprinkle with Cheddar cheese and green onions.
11. Finish with a dollop of sour cream.

Reviews

[peg_lyn]

Delicious recipe-- we love it very much and so easy to make. This is better than anything we've gotten at a restaurant. Thanks for the great recipe!