Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Pour 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 cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
- Fold in the chicken and mix until well combined.
- Evenly divide mixture among the 8 tortillas.
- Fold each tortilla into a rectangular packet around the filling.
- Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
- Brush all sides of each chimichanga with a small amount of olive oil.
- Bake for 15 minutes, pull pan out and turn over each chimichanga.
- Bake for 15 minutes more.
- Place chimichangas on a plate, and ladle the warm sauce over top.
- Sprinkle with cheddar cheese, sour cream, and green onions.
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