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CHICKEN CHIMICHANGAS Recipe

   
 

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     CHICKEN CHIMICHANGAS

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   20 min

Ingredients
¬condensed cream of chicken soup 2 (10.5 ounce) cans
diced green chiles 2 (4 ounce) cans
pitted green olives 5
jalapeno pepper, seeded and chopped
fresh lime juice 2 tablespoons
cream cheese 1 (8 ounce) package
shredded Monterey Jack cheese 1 (8 ounce) package
taco seasoning 1/2 (1 ounce) package
shredded cooked chicken meat 1 pound
 
8 (10 inch) flour tortillas
vegetable oil 1/2 cup
shredded sharp Cheddar cheese 1 (8 ounce) package
chopped green onion 1 cup
sour cream 1 (8 ounce) container

Instructions
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.


Originally Submitted
11/7/2009





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