Chicken Chimichangas With Green Sauce

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

Ingredients

• Servings: 8
• 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, chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package monterey jack cheese, shredded
• 0.5 (1 ounce) package taco seasoning
• 1 lb cooked chicken meat, shredded
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package sharp cheddar cheese, shredded
• 1 cup green onion, chopped
• 1 (8 ounce) container sour cream

Recipe

• 1 pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeño, and lime juice.
• 2 puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
• 3 in a large bowl, stir together the cream cheese, monterey jack cheese, and taco seasoning until well blended.
• 4 fold in the chicken.
• 5 evenly divide mixture among the 8 tortillas.
• 6 fold each tortilla into a rectangular packet around the filling.
• 7 heat the vegetable oil in a large skillet over medium-high heat.
• 8 fry 4 chimichangas at a time until golden brown then drain on a plate lined with paper towels.
• 9 to serve, place a chimichanga on a plate, and ladle the warm sauce over top.
• 10 sprinkle with cheddar cheese and green onions.
• 11 finish with a dollop of sour cream.