Chicken Chimichangas with Green Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 each 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 ½ (1 ounce) package taco seasoning 1 pound shredded cooked chicken meat 8 (10 inch) flour tortillas ½ cup vegetable oil 1 (8 ounce) package shredded sharp Cheddar cheese 1 cup chopped green onion 1 (8 ounce) container sour cream
Nutrition Info
- 787.3 caloriescarbohydrate: 47.8 gcholesterol: 151.8 mgfat: 47 gfiber: 2.9 gprotein: 42.6 gsaturatedFat: 24.4 gservingSize: -sodium: 1915.8 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Chimichangas with Green Sauce
Directions
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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.
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.
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.
To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.