Baked Chicken Chimichangas With Green Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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 and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 0.5 (1 ounce) package taco seasoning
• 1 lb 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
• 3 puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• 4 in a large bowl, stir together the cream cheese, monterey jack cheese, and taco seasoning until well blended.
• 5 fold in the chicken.
• 6 evenly divide mixture among the 8 tortillas. fold each tortilla into a rectanglular packet around the filling.
• 7 spray the chimichangas with non-stick cooking spray and bake seal side down until the tortillas are lightly browned, about 20 minutes--but watch them as each oven is different.
• 8 to serve, place a chimichanga on a plate, and ladle the warm sauce overtop.
• 9 sprinkle with cheddar cheese and green onions.
• 10 finish with a dollop of sour cream.