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.
