Chicken Chimichangas With Green Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Great tasting chimichangas and easy to do. Great to use leftover chicken or rotisserie chicken from market. Ingredients:
2(10.5 oz.) cans condensed cream of chicken soup |
2(4oz) cans diced green chilies |
5 pitted green olives |
1 jalapeno pepper,seeded and chopped |
2 tbs fresh lime juice |
1 (8oz.) pkg. cream cheese |
1(8oz) pkg shreaded monteray jack cheese |
1/2(1 oz) pkg taco seasoning |
1lb. shreaded cooked chicken meat |
8(10 )flour tortillas |
1/2c vegetable oil |
1(8oz.)pkg. shreaded sharp cheddar cheese |
1c chopped green onion |
1(8oz) container sour cream |
Directions:
1. Pour the cream of chicken soup into a blender along with the green chilies,olives,jalapeno and lime juice. Puree until smooth,then pour into a saucepan,and warm over mediulow heat while proceeding with the recipe
2. In a large bowl,stir together cream cheese,monteray jack cheeseand taco seasoning till well blended. Fold in the chicken. Evenly divide mixture among 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 dollup of sour cream.
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