Ingredients Jump to Instructions ↓

  1. 2 (10 1/2 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 pitted green olives 1 jalapeno pepper, seeded and chopped 2 tablespoons fresh lime juice 1 (8 ounce) package cream cheese 1 (8 ounce) package shredded Monterey Jack cheese 1/2 (1 ounce) package taco seasoning 1 pound shredded cooked chicken meat 8 (10 inch) flour tortillas 1/2 cup vegetable oil 1 (8 ounce) package shredded sharp Cheddar cheese 1 cup chopped green onion 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. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.


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