CHICKEN CHIMICHANGAS WITH GREEN SAUCE

Chicken Chimichangas with Green Sauce image

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!

Provided by Bobbi W.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 8

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 787.3 calories, Carbohydrate 47.8 g, Cholesterol 151.8 mg, Fat 47 g, Fiber 2.9 g, Protein 42.6 g, SaturatedFat 24.4 g, Sodium 1915.8 mg, Sugar 3.7 g