Chicken Chimichangas With Green Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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.
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