6 January, 2016
Baked Chicken Chimichangas With Green Sauce
Posted in : All, Main Dish on by : Jeremy
21 ounces cream of chicken soup (2 (10.5 ounce) cans condensed )
8 ounces green chiles (diced)
5 olives (green, pitted)
1 jalapeno peppers (seeded and chopped)
2 tablespoons lime juice (fresh)
8 ounces cream cheese
8 ounces monterey cheese, shredded
1 ounce taco seasoning
1 pound chicken broth (cooked, shredded)
8 ready-to-bake flour tortillas
1/2 cup vegetable oil
8 ounces cheddar cheese, shredded (sharp)
1 cup green onion
8 ounces sour cream
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 (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place all chimichangas in a 9×13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each
chimichanga. Bake for 15 minutes more. 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.