How to make it

  • Pour the cream of chicken soup into a blender along with the green chilies,olives,jalapeno and lime juice. Puree until smooth,then pour into a saucepan,and warm over mediulow heat while proceeding with the recipe
  • In a large bowl,stir together cream cheese,monteray jack cheeseand taco seasoning till well blended. Fold in the chicken. Evenly divide mixture among 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
  • 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.
  • To serve,place a chimichanga on a plate,and ladle the warm sauce overtop. Sprinkle with cheddar cheese and green onions. Finish with a dollup of sour cream.

Reviews & Comments 9

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    " It was excellent "
    notyourmomma ate it and said...
    This is sooooo good. Perfect blend of chiles and cheese. Absolute winner of a dish.
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  • michellem 6 years ago
    Yum! Thank you for this recipe..I love chimichangas...I always order them when we go out for Mexican food...now I get to make them..
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    " It was excellent "
    shandy ate it and said...
    I made this tonight and the recipe is absolutely delicious! Thank you so much for sharing the recipe and this will be one that I will make on a regular basis! Beautiful =D
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    " It was excellent "
    shandy ate it and said...
    Love THIS! YUM! A must make right away and thank you for sharing the recipe =D
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  • ern 6 years ago
    This looks GREAT!! Will definetly be trying this soon!
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  • txbackyardcook 6 years ago
    Now you're cookin TEXAS style! This is a must try recipe!
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  • myrna 6 years ago
    ooo. yummy
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    " It was excellent "
    marriage ate it and said...
    Love this recipe, fantastic post. Thank you for sharing.
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    " It was excellent "
    lor ate it and said...
    These look great and I haven't enjoyed Chimichanga's in a very long time. Thanks Pleclare!!!
    Was this review helpful? Yes Flag

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