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Chicken Chimichangas with Green Sauce

By: Bobbi W.

"These chimichangas save time by using leftover chicken, or a cold rotisserie chicken from the supermarket as well as canned items to make the sauce!"

Rate/Review | Read Reviews (233)

What to Drink?
	Sauvignon Blanc
	Sheila's Perfect Sangria

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 chimichangas

Ingredients

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 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
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Directions

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.