Ingredients

How to make it

  • 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.
  • 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 8 tortillas.
  • Fold each tortilla into a rectanglular 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 dollop of sour cream.

Reviews & Comments 3

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  • laurakaay 6 years ago
    Mmmm, sounds easy and fun! Thanks for sharing it! Cheers! ~Laura ;D
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    " It was excellent "
    auntybea ate it and said...
    These sound delicious. Thank you.
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks
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