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: | 20m |
| Cook Time: | 20m |
| Ready in: | 40m |
| 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 | |
- 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 rectanglular 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 Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 805 cal | Total Fat: | 46.7 g | Cholesterol: | 152 mg | |||
| Sodium: | 1910 mg | Carbohydrates: | 52.1 g | Fiber: | 3.3 g | |||
| Protein: | 43.3 g | |||||||
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