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!
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
787 Calories
Recipe Instructions
Step 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.
Step 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 rectangular packet around the filling.
Step 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.
Step 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.
Ingredients
½ cup vegetable oil
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
2 (4 ounce) cans diced green chiles
2 tablespoons fresh lime juice
8 (10 inch) flour tortillas
1 cup chopped green onion
2 (10.5 ounce) cans condensed cream of chicken soup
