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Chicken Chimichangas with Green Sauce Recipe

  • 8servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (10 1/2 ounce) cans condensed cream of chicken soup

  2. 2 (4 ounce) cans diced green chiles

  3. 5 pitted green olives

  4. 1 jalapeno pepper , seeded and chopped

  5. 2 tablespoons fresh lime juice

  6. 1 (8 ounce) package cream cheese

  7. 1 (8 ounce) package shredded monterey jack cheese

  8. 1/2 (1 ounce) package taco seasoning

  9. 1 pound shredded cooked chicken meat

  10. 8 ( 10 inch) flour tortillas

  11. 1/2 cup vegetable oil

  12. 1 (8 ounce) package shredded sharp cheddar cheese

  13. 1 cup chopped green onion

  14. 1 (8 ounce) container sour cream

Instructions Jump to Ingredients ↑

  1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, 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 rectanglular 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 overtop.

  10. Sprinkle with Cheddar cheese and green onions.

  11. Finish with a dollop of sour cream.

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