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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These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce! Ingredients:
2 (10.5 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 |
Directions:
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.
2. 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.
3. 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.
4. 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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