Recipes on a Budget

"Affordable Recipes for All"

Chicken Chimichangas with Green Sauce


2 cans (10.5-oz) condensed cream of chicken soup
2 cans (4.5-oz) diced green chilies
5 ea pitted green olives
1 ea jalapeno pepper, seeded and chopped
2 tbsp fresh lime juice from 1 lime
1 pkg (8-oz) cream cheese, softened
1 pkg (8-oz) shredded Monterey Jack cheese
1/2 pkg (1.25-oz) taco seasoning
1 lb shredded, cooked chicken meat (about 3 cups)
8 ea 10-inch flour tortillas
1/2 cup vegetable oil
1 pkg (8-oz) shredded sharp cheddar cheese
1 cup chopped green onions (about 1 bunch)
1 ea (8-oz) container sour cream


Pour the cream of chicken soup into a blender along with the green chilies, olives, jalapeno pepper and lime juice.  Puree until smooth, then pour into a saucepan and warm over medium-low heat.

Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended.  Stir in the chicken.  Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla.  Fold top down, fold bottom up, then roll up sides to make a square packet.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds.  Drain on a plate lined with paper towels.

To serve, place a chimichanga on a plate, an ladle the warm pepper sauce over top.  Sprinkle with cheddar cheese and green onions.  Finish with a dollop of sour cream.

(serves 8)


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09/17/2010 - Posted by | Chicken

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