Chicken Chimichangas with Green Sauce
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chicken
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recipe
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Recipe by Bobbi W.
"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!"
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2 (10.5 ounce) cans condensed cream of chicken soup
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2 (4 ounce) cans diced green chiles
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5 pitted green olives
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1 jalapeno pepper, seeded and chopped
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2 tablespoons fresh lime juice
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1 (8 ounce) package cream cheese
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1 (8 ounce) package shredded Monterey Jack cheese
Directions:
- 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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