Chicken Chimichangas With Green Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Found this recipe on USA Weekend. It sounds really good so I am putting it here for safe keeping. Ingredients:
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 |
Directions:
1. Pour 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.
2. Next, 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.
3. Heat 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.
4. To 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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