Northgate Market



40 minutes
Serves 6


condensed cream of chicken soup
2 (10.5 oz) cans
diced green chiles
2 (4 ounce) cans
pitted green olives
jalapeno pepper, seeded and chopped
fresh lime juice
2 tbsp.
cream cheese
1 (8 oz) package
shredded Monterey Jack cheese
1 (8 oz) package
taco seasoning
1/2 (1 oz) package
shredded cooked chicken meat
1 lb.
flour tortillas
8 (10 inch)
vegetable oil
1/2 cup
shredded sharp cheddar cheese
1 (8 oz) package
green onion, chopped
1 cup
sour cream
1 (8 oz) container

Easy Directions

  1. 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.
  2. 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.
  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 over the top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.