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Ingredients

8 ounces cheddar cheese
1/2 ounce taco seasoning
1 cup green onions ; chopped
2 tablespoons lime juice
8 tortillas ; 10 inches
5 olives ; pitted
9 ounces chili pepper ; canned
1 whole jalapeno pepper ; seeded and chopped
8 ounces cream cheese
8 ounces sour cream
1/2 cup vegetable oil
1 pound chicken ; shredded
8 ounces monterey jack cheese
21 fluid ounces cream of chicken soup ; canned

Preparation:

Pour cream of chicken soup into a blender with the chilies, olives jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium heat. Mash together the cream cheese, monterey jack cheese and taco seasoning until well blended. Stir in chicken. Evenly divide mixture amount 8 tortillas, placing mix in center of tortilla. Fold down top and sides and roll them up. Heat vegetable oil in a large skillet over medium high heat. Fry 4 chimichangas at a time, seam side down until browned. Drain on paper towels. To plate up, place chimichanga on plate, ladle pepper sause over top. Sprinkle with chedder cheese and green onions. Finish with sour cream.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 846
Total Sugars: 3g
Carb.: 31.7g
Fiber: 3g
Total Fats: 62.3g
Cholesterol: 155.4mg
Protein: 45.6g
Sodium: 901.8mg

Detailed Nutrition...

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^*Data provided by USDA