Sunday, October 11, 2009

Chicken Chimichangas with Green Sauce

These are DELICIOUS. Worth the crazy amount of ingredients them. They are baked instead of fried so they're crunchy and crispy without being too greasy. We use a rotisserie chicken and this makes them pretty fast too.

We only use 1/4 of a jalapeno and I think it's the perfect amount- spicy but not overpowering. Tim wishes we'd use 1/2 as called for, but he likes his food pretty spicy.

This is half of the recipe (4 servings) so double it if you need more.

  • (10.5 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can diced green chiles
  • 3 pitted green olives (I use black)
  • 1/2 jalapeno pepper, seeded and chopped
  • 1 tablespoon fresh lime juice
  • 1/2 (8 ounce) package cream cheese
  • 1/2 (8 ounce) package shredded Monterey Jack cheese
  • 1/4 (1 ounce) package taco seasoning
  • 1/2 pound shredded cooked chicken meat
  • 4 (10 inch) flour tortillas
  • 1/4 cup vegetable oil
  • 1/2 (8 ounce) package shredded sharp Cheddar cheese
  • 1/2 cup chopped green onion
  • 1/2 (8 ounce) container sour cream
  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.
  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 tortillas. Fold each tortilla into a rectangular packet around the filling.
  3. Lightly brush each packet with vegetable oil. Place on a cookie sheet and bake for 12 minutes at 350 degrees. (We also broil ours 1 minute per side to get them extra crispy- but watch carefully if you do this so they don't burn!)
  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 and sliced olives.
Recipe adapted from
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