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 1/2 ounce) cans diced green chilies
• 1 tablespoon fresh lime juice
• 1 jalapeno pepper, seeded and chopped (,or less,)
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package shredded monterey jack cheese
• 0.5 (1 1/4 ounce) package taco seasoning
• 1 lb cooked and shredded chicken meat (about 3 cups)
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 cup chopped green onion (about 1 bunch)
• 1 (8 ounce) container sour cream

Recipe

• 1 pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. puree until smooth then pour into a saucepan and warm over medium-low heat.
• 2 next, in a large bowl, mash together the cream cheese, monterey jack cheese and taco seasoning until well blended. stir into the chicken. evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. fold top down, fold bottom up, then roll up sides to make a square packet.
• 3 heat the vegetable oil in a large skillet over medium to medium-high heat. fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. drain on a plate lined with paper towels.
• 4 to serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. sprinkle with cheddar cheese and green onions. finish with a dollop of sour cream.