Northgate Market

Chicken Chimichangas

CHICKEN CHIMICHANGAS

Total Time: 40 minutes
Serves

Ingredients

CHICKEN CHIMICHANGAS
(10.5 ounce) cans condensed cream of chicken soup
2
(4 ounce) cans diced green chiles
2
pitted green olives
5
jalapeno pepper, seeded and chopped
1
tablespoons fresh lime juice
2
(8 ounce) package cream cheese
1
(8 ounce) package shredded Monterey Jack cheese
1
(1 ounce) package taco seasoning
1/2
shredded cooked chicken meat
1 pound
(10 inch) flour tortillas
8
vegetable oil
1/2 Cup
(8 ounce) package shredded sharp Cheddar cheese
1
chopped green onion
1 Cup
(8 ounce) container sour cream
1

Easy Directions

Preparation:

  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.