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Chicken Chimichangas with Green Sauce

SUBMITTED BY: Bobbi W.      PHOTO BY: Allrecipes

"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!"
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 8 chimichangas
    
About  scaling  and  conversions

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

  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 rectanglular 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 overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by twistedsisterl
This is delicious! I changed the recipe to 4 servings and made the following changes: black olives instead of green, lemon juice instead of lime juice, and 1/2 can refried beans in place of cream cheese. I made these changes because of what was in the pantry at the time. Besides we like refried beans with our chimis. (I warmed the sour cream and beans slightly in microwave to make mixing easier). I also used pepperjack cheese, which gave it a nice kick. Also after rolling them up I sprayed them with cooking oil and baked on a cookie sheet for 12 minutes in a convection oven at 350. They were nice and crispy and right before serving I poured the sauce over. Very Very Good and WILL make again. thanks for a great recipe.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2006 by Mismadison
How to fry a chimichanga with NO MESS: Pour 1/2 inch Oil in your electric skillet and heat to 360 degrees. Place the filling in a recangle fashion. Leaving 2" of the tortilla dry at the top and bottom.Leave the SIDE 1 & 1/2" dry. Fold the botton of the tortilla up first, then carefully fold the sides up. Roll over, making sure you keep your fingers on the bottom edge of the tortilla. Gently lay/roll the chimichanga into the hot skillet, folded side down. Fry 3-4 minutes on each side. Always use TONGS when turning your Chimi's. It's really easy and the crispy texture of the tortillas is fantastic. Best of all, NO MESS!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2006 by skye
This recipe is very yummy! I sprayed with olive oil spray and baked. Turned out very good. Had my parents over for dinner and my mom asked me for the recipe.

5 users found this review helpful


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Recipe Submitter:

Bobbi W.
Photo by Bobbi W.
Cooking Level: Intermediate
Home Town: Midkiff, West Virginia, USA
Living In: Ona, West Virginia, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 805

  • Total Fat: 46.7g
  • Cholesterol: 152mg
  • Sodium: 1910mg
  • Total Carbs: 52.1g
  •     Dietary Fiber: 3.3g
  • Protein: 43.3g

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