9/6/10

Chicken Chimichangas with Green Sauce

By now most of us know how to make the deliciously easy 'cheaters' version of chicken enchiladas with cream soup and cream cheese. This is similar but the extra step of making them into chimichangas, fried in oil and served with a sauce instead of baked makes them different than an enchilada but similar and oh so good!


Chicken Chimichangas with Green Sauce

2 cans Cream of Chicken Soup
2 small (4.5 oz) cans diced green chilies
1 jalapeno pepper, seeded and diced fine
2 T fresh lime juice
1 package 8 oz. cream cheese
1/2 of a single package of taco seasoning (1.25 oz. pkg)
Cooked and shredded or diced chicken - about 3 cups or 1 pound
8 flour tortillas - 10 inch size
vegetable oil for frying - about 1/2 cup or 3/4 cup
2 c shredded monterey jack cheese
2 c shredded cheddar cheese
1 bunch green onions
1 8-0z. container sour cream

Mix the soup with the chilies, jalapeno pepper and lime juice in a blender or food processor and process until smooth. . Warm in the microwave or saucepan to heat gently. In a bowl mash the cream cheese with the monterey jack cheese and taco seasoning until blended. Stir in the chicken. Divide the mixture into the 8 tortillas. Fold the sides in, then roll it up to make a secure packet. Heat the oil in a pan and fry the chimichangas a couple at a time, seam side down, until golden brown. Flip and do the same on the other side. (About 1 1/2 minutes per side should do it). Drain on paper towels. Place on a plate, ladle warm sauce over, sprinkle with cheddar, top with green onions and sour cream.
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