Chicken Chimichangas With Green Sauce Recipe

Name: Chicken Chimichangas With Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 1/2 ounce) cans condensed cream of chicken soup; 2 (4 1/2 ounce) cans diced green chilies; 1 tablespoon fresh lime juice; 1 jalapeno pepper, seeded and chopped (,or less,); 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) package shredded monterey jack cheese; 0.5 (1 1/4 ounce) package taco seasoning; 1 lb cooked and shredded chicken meat (about 3 cups); 8 (10 inch) flour tortillas; 1/2 cup vegetable oil; 1 (8 ounce) package shredded sharp cheddar cheese; 1 cup chopped green onion (about 1 bunch); 1 (8 ounce) container sour cream

Servings: persons

2 (10 1/2 ounce) cans condensed cream of chicken soup
2 (4 1/2 ounce) cans diced green chilies
1 tablespoon fresh lime juice
1 jalapeno pepper, seeded and chopped (,or less,)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded monterey jack cheese
0.5 (1 1/4 ounce) package taco seasoning
1 lb cooked and shredded chicken meat (about 3 cups)
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp cheddar cheese
1 cup chopped green onion (about 1 bunch)
1 (8 ounce) container sour cream

1
Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat.
2
Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet.
3
Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels.
4
To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.

1630

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (10 1/2 ounce) cans condensed cream of chicken soup, 2 (4 1/2 ounce) cans diced green chilies, 1 tablespoon fresh lime juice, 1 jalapeno pepper, seeded and chopped (,or less,), and more.

Yes, Chicken Chimichangas With Green Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Chimichangas With Green Sauce

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